The surprising flavor blends in this flatbread will be sure to excite your tongue!
Nut Free
1 pkg. Flatbread
3 oz. goat cheese
3 oz. mascarpone cheese
4 oz. bacon jam (store-bought or homemade)
1 cup baby spinach, washed and ready to use
Olive oil
Bacon Jam:
1/2 lb. bacon, chopped
1 large onion, diced
1/2 tsp. salt
1/2 tsp. black pepper
1/8 cup brown sugar
1/8 cup apple cider vinegar
1 tsp. balsamic vinegar
STEPS
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Preheat oven to 425°F.
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Unroll the refrigerated Flatbread onto baking sheet keeping parchment paper intact below dough. Bake for 15 minutes.
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While dough is cooking, mix goat cheese and mascarpone cheese together.
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Remove flatbread from oven and allow to cool briefly. Top with cheese and spread evenly, leaving a crust on all sides.
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Spread bacon jam evenly over cheese and then top with spinach.
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Place back in warm oven for 2 minutes to slightly wilt the spinach. Drizzle with olive oil, cut, and serve.
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Bacon Jam: Cook bacon in a cast iron pot over medium heat until all fat is cooked out and bacon is crisp. Remove bacon and all but 2 tsp. bacon fat from pan. Add onion to pan along with salt and pepper. Cook until onion is soft, about 8 minutes. Add brown sugar, apple cider vinegar and continue to cook for several minutes. Add bacon back in along with 1/4 cup water and continue to cook, stirring frequently, until thick and jam-like. Add balsamic vinegar and remove from the heat. Serve.
Review Bacon Jam Flatbread.