LittleGiant_Flatbread_TQ2

Buche de Cypress Flatbread

This Buche de Cypress flatbread combines creamy goat cheese, sweet pear, and savory prosciutto on a crisp, golden base. Finished with fresh rosemary and flaky salt, it’s a simple yet elegant dish perfect for entertaining or a light meal.

  • Main Dish
  • Bouche de Cypress

Ingredients

Sliced Buche de Cypress
4-5oz Sliced Buche de Cypress
1-2 Lavash Flatbread or other flatbread
1 Pear thinly sliced
3 oz prosciutto
1/2-1 tbsp Olive Oil
Fresh Rosemary
Flaky Salt

Instructions

 

  • Preheat oven to 400 °F
  • Drizzle olive oil over flatbread
  • Scatter sliced Buche de Cypress, sliced pear, and prosciutto imperfectly on the flatbread
  • Bake for 7-10 minutes until golden and bubbly
  • Remove from oven, slice into irregular shapes
  • Garnish with fresh rosemary and a sprinkle of flake salt
Buche-de-Cypress-PIS-Web_sm (1)
Buche De Cypress
Smooth and tangy with well-rounded earthy notes. Buche de Cypress is crafted in the style of a classic Bûcherondin. Beneath its delicate bloomy rind lies a creamy, luscious layer that gives way to a dense, tangy core — a beautiful contrast that evolves as it matures. As it ripens, Buche de Cypress develops a savory, umami depth and a gentle brothiness that delights rind lovers. When sliced with a wire, it reveals a striking presentation and brings effortless “wow” to any dish.
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