Bacon and Brussels Sprout Flatbreads
with Ricotta and Spicy Honey Drizzle
Quick and tasty, these bacon and Brussels sprout flatbreads are sweet, savoury, creamy, cheesy and a little spicy all in one!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
100 g
Bacon Strips
2 unit(s)
Flatbread
(Contains Soy, Milk, Wheat May contain Gluten, Mustard)
170 g
Brussels Sprouts
56 g
Arugula and Spinach Mix
100 g
Ricotta Cheese
(Contains Milk)
28 g
Almonds, sliced
(Contains Almonds May contain Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame)
1 unit(s)
Honey
1 tbsp
Chili-Garlic Sauce
(May contain Wheat, Egg, Gluten, Tree nuts, Fish, Milk, Mustard, Soy, Sesame, Sulphites, Crustaceans)
1 tbsp
White Wine Vinegar
(Contains Sulphites)
Nutrition Values
Utensils
Cooking Steps
- Arrange bacon strips in a single layer on a parchment-lined baking sheet.
- Roast bacon in the bottom of the oven until crispy and cooked through, 8-12 min.**
- Using tongs, transfer bacon to a paper towel-lined plate, then carefully transfer bacon fat to a small bowl.
- Meanwhile, thinly slice Brussels sprouts.
- Core, then cut pear into 1/4-inch pieces.
- Combine ricotta, half the mozzarella, half the chili-garlic sauce and 1/2 tsp (use all for 4 ppl) garlic salt in a medium bowl. (NOTE: This is your ricotta base!)
- Combine half the maple syrup and remaining chili -garlic sauce in another small bowl. (NOTE: This is your spicy maple drizzle!)
- Heat a large non-stick pan over medium-high heat.
- When hot, add almonds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!)
- Transfer almonds to a plate.
- Add 1/2 tbsp (1 tbsp) reserved bacon fat (from step 1) to the same pan, then Brussels sprouts. Cook, stirring occasionally, until bright green and slightly softened, 4-6 minutes. Season pepper and 1/4 tsp (1/2 tsp) garlic salt.
- Crumble or chop bacon into 1-inch pieces.
- Arrange flatbreads on another parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets.)
- Spread ricotta mixture over flatbreads, top with Brussel sprouts and bacon. Sprinkle with remaining mozzarella.
- Bake flatbreads in the middle of the oven until cheese has melted, 4-5 min. (NOTE: For 4 ppl, bake flatbreads in the top and middle of the oven.)
- Meanwhile, add vinegar, remaining maple syrup and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.
- Add pears and arugula-spinach mix to the bowl with dressing, then toss to coat.
- Cut flatbreads into pieces.
- Divide salad and flatbreads between plates. Drizzle spicy maple sauce over top flatbreads.
- Sprinkle almonds over salad.
