By Chef Deb Whiting, Red Newt Bistro


My assignment this time around for "Local with Local" was a pairing with Lamoreaux Landing 2008 Red Oak Riesling.

This is a beautiful Finger Lakes dry riesling that has overtones of pear and lemon pith. Nice structure, mineral and lean, but Lenn will tell you more about that in an upcoming review. On with the food pairing.

As I was tasting this I thought it would be lovely with an appetizer utilizing local pears — a great way to start off a great meal! So how about a flatbread with roasted fennel, sauteed pears, arugula and shaved Manchego cheese?

I make my own flatbread, but you certainly can purchase a flatbread and build this appetizer.

Pear-Fennel Flatbread with Arugula and Manchego
Makes three 4×6" flatbreads

2 cups of fennel – finely chopped
2 cups of pears- peeled and sliced(about 2 to 3 pears)
1 cup shallots- sliced
About 1/4cup olive oil
2 tsp garlic- minced
salt and pepper
2 cups arugula
Monchego cheese


Place chopped fennel on pan for roasting. Sprinkle with salt and pepper, drizzle with olive oil. Roast until soft and begins to color, about 15 minutes at 375 degrees.

While roasting the fennel, in a saute pan add about two tablespoons of olive oil and begin sauteeing shallots on high heat. Reduce to medium heat and as shallots begin to soften, add pears with minced garlic and salt and pepper.

Continue saute until pears are soft, but not mushy. Cool both fennel and pear mixture.

On the flatbread, layer fresh arugula to cover, add pear and shallot mixture, then layer on roasted fennel (divide evenly between the three flatbreads.

Shave Manchego on top and bake in oven (375) for about 10 minutes.

Cut each flatbread into quarters and serve immediately with a glass of the Lamoreaux Landing Red Oak Riesling. Serves 3 to 6 people.

Come in and enjoy this flatbread and wine in October at the Bistro at Red Newt Cellars!