I actually made this focaccia for a dinner party several weeks ago, but of course am just getting around to posting it now. It makes a great fall appetizer, and I love the contrast between the salty blue cheese and the sweetness of the caramelized onions and pears. If you are feeling indulgent, it would make a lovely first course for Thanksgiving dinner. I chose not to core the pears because I like the rustic look of it, but you can of course core them and then slice them. This would also be great toasted with a little prosciutto the next day.
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