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!
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
100 g
Tranches de bacon
2 pièce(s)
Pain plat
(Contient: Lait, Soya, Blé Peut contenir : Gluten)
170 g
Choux de Bruxelles
56 g
Mélange roquette et épinards
100 g
Ricotta
(Contient: Lait)
28 g
Amandes, tranchées
(Contient: Amandes Peut contenir : Gluten, Soya, Sulfites, Oeuf, Lait, Moutarde, Arachides, Sésame)
1 pièce(s)
Miel
1 cs
Sauce aux piments et à l’ail
(Peut contenir : Gluten, Soya, Sulfites, Oeuf, Lait, Moutarde, Sésame, Blé, Noix, Poisson, Crustacés)
1 cs
Vinaigre de vin blanc
(Contient: Sulfites Peut contenir : Soya, Oeuf, Lait, Moutarde, Sésame, Blé, Poisson)
Ustensiles
Instructions
- 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 and half the chili-garlic sauce in a medium bowl. (NOTE: This is your ricotta base!)
- Combine half the honey and remaining chili -garlic sauce in another small bowl. (NOTE: This is your spicy honey 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.
