Bacon and Brussels Sprout Flatbreads

Name: Bacon and Brussels Sprout Flatbreads with Ricotta and Spicy Honey Drizzle
Total time: 20 min
Yield: 2
Cuisine: American
Ingredients: 100 g Tranches de bacon; 2 pièce(s) Pain plat; 170 g Choux de Bruxelles; 56 g Mélange roquette et épinards; 100 g Ricotta; 28 g Amandes, tranchées; 1 pièce(s) Miel; 1 cs Sauce aux piments et à l’ail; 1 cs Vinaigre de vin blanc

with Ricotta and Spicy Honey Drizzle

Accompagnements gratuits à vie + jusqu’à 20 repas gratuits!

Quick and tasty, these bacon and Brussels sprout flatbreads are sweet, savoury, creamy, cheesy and a little spicy all in one!

étiquettes:

Rapido

•Épicé

Allergènes:

Lait

•Soya

•Blé

•Amandes

•Sulfites

Produit dans une installation 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.

Durée de préparation20 minutes

Temps de cuisson5 minutes

DifficultéMoyen

Ingrédients

quantité par portion

100 g

Tranches de bacon

2 pièce(s)

Pain plat

170 g

Choux de Bruxelles

56 g

Mélange roquette et épinards

100 g

Ricotta

28 g

Amandes, tranchées

1 pièce(s)

Miel

1 cs

Sauce aux piments et à l’ail

1 cs

Vinaigre de vin blanc

Informations nutritionnelles

Énergie (kcal)740 kcal

Graisses41 g

dont saturés14 g

Glucides71 g

dont sucres12 g

Fibres8 g

Protéines25 g

Cholestérol60 mg

Sel1030 mg

Gras Trans0.3 g

Potassium800 mg

Calcium350 mg

Fer6 mg

Ustensiles

•Papier sulfurisé

•Pince de cuisine

•Petit bol

•Bol à mélanger, moyen

•Cuillères à mesurer

•Grande poêle antiadhésive

•Grand bol

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, 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.