Preheat oven to 425°F. Combine pear, 2 tsp olive oil, and a pinch of salt and pepper on one side of foil-lined baking sheet and toss. Add walnuts to other side of sheet and roast until pears are soft and beginning to brown and nuts are golden brown, 6 to 8 minutes. (4-servings: use 4 tsp olive oil)

Whisk together tamari, maple, just ¼ tsp liquid smoke, and a pinch of pepper in small bowl. (4-servings: use ½ tsp liquid smoke) (TIP: Keep remaining liquid smoke for your own use.)

Combine syrup mixture and coconut in small nonstick skillet over low heat and cook, stirring constantly, until slightly charred, 5 to 7 minutes.

Place flatbreads directly on oven rack and bake until slightly crisp, 3 to 5 minutes. Combine garlic, herb garlic cheese, and 1 tbsp olive oil in medium bowl and mix until smooth. (4-servings: use 2 tbsp olive oil)

Spread herbed cashew cheese on toasted flatbreads and top with roasted pears and coconut-bacon. Cut flatbreads into quarters and top with arugula. Drizzle with as much balsamic glaze as you’d like and sprinkle with walnuts. Dig in!