Bacon, Peach and Bocconcini Flatbreads with Tomato Mostarda

Name: Bacon, Peach and Bocconcini Flatbreads with Tomato Mostarda made with Okanagan Peaches and Ontario Bocconcini
Total time: 30 min
Yield: 2
Cuisine: Canadian
Ingredients: 100 g Bacon Strips; 2 unit(s) Flatbread; 100 g Bocconcini Cheese; 1 unit(s) Peach; 1 tbsp Whole Grain Mustard; 56 g Arugula and Spinach Mix; 7 g Parsley; ¼ cup Parmesan Cheese, shredded; 2 tbsp Tomato Sauce Base; 1 tbsp Red Wine Vinegar; 1 unit(s) Honey; 4 g Chili Flakes; ½ tbsp Oil*; 0.13 tsp Salt*; 0.13 tsp Pepper*; 1 tsp Sugar*

made with Okanagan Peaches and Ontario Bocconcini

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Calories

760 kcal

Protein

29g protein

Total

30 minutes

Difficulty

Easy

Spicy

Discovery

Allergens:

Milk
Soy
Wheat
Mustard
May contain traces of allergens
Gluten
Soy
Crustaceans
Wheat
Milk
Sesame
Sulphites
Egg
Fish
Mustard
Tree nuts
Triticale
Peanuts

Ingredients: Flatbread (milk, soy, wheat) (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Bocconcini cheese (milk) (pasteurized milk, calcium chloride, microbial enzyme, bacterial culture) • #N/A • Arugula and spinach mix • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Parmesan cheese (milk) (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) • Whole grain mustard (mustard) (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) • Red wine vinegar • Honey • Parsley • Chili flakes.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

100 g

Bacon Strips

2 unit(s)

Flatbread

(Contains: Milk, Soy, Wheat May be present: Gluten)

100 g

Bocconcini Cheese

(Contains: Milk)

1 unit(s)

Peach

1 tbsp

Whole Grain Mustard

(Contains: Mustard May be present: Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)

56 g

Arugula and Spinach Mix

7 g

Parsley

¼ cup

Parmesan Cheese, shredded

(Contains: Milk)

2 tbsp

Tomato Sauce Base

(May be present: Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)

1 tbsp

Red Wine Vinegar

(May be present: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)

1 unit(s)

Honey

4 g

Chili Flakes

(May be present: Sulphites, Tree nuts, Mustard, Soy, Milk, Sesame, Triticale, Wheat, Peanuts)

Not included in your delivery

½ tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

1 tsp

Sugar*

Nutrition facts

Calories760 kcal

Fat44 g

Saturated Fat18 g

Carbohydrate66 g

Sugar12 g

Dietary Fiber4 g

Protein29 g

Cholesterol65 mg

Sodium1210 mg

Trans Fat0.4 g

Potassium450 mg

Calcium1000 mg

Iron4.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Before starting, preheat the oven to 425°F. Wash and dry all produce.
Cut bacon into 1-inch pieces.
Heat a large non-stick pan over medium.
When hot, add bacon. (NOTE: For 4 servings, cook bacon in batches.) Cook for 5-8 min, flipping occasionally, until crispy.**
Remove the pan from heat. Using tongs, transfer bacon to a paper towel-lined cutting board. Set aside.
Discard all but 1/2 tbsp (1 tbsp) fat from pan. Set aside.

While bacon cooks, arrange flatbreads on an unlined baking sheet.
Toast in the middle of the oven for 5-7 min, until lightly crisp.
Cut four sections off peach, avoiding the pit. Cut each section into 1/4-inch pieces.
Tear or cut bocconcini into 1/2-inch pieces. Season with salt and pepper.
Roughly chop parsley.

Reheat the same pan (from step 1) over medium.
When hot, add half the peaches, half the vinegar, 1 tsp (2 tsp) sugar and 1/2 cup water (use the same for 4 servings).
Cook for 6-8 min, stirring often, until sticky and softened. Using the back of a spoon or potato masher, mash until semi-smooth.
Remove from heat. Stir in tomato sauce base, whole grain mustard and half the parsley. Season with salt and pepper.

Spread mostarda over flatbreads, leaving a 1/2-inch border.
Top with bacon and bocconcini.
Bake in the middle of the oven for 4-5 min, until cheese has melted.
Meanwhile, to a large bowl, add half the honey, remaining vinegar and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Stir to combine.
Place remaining peaches and arugula and spinach mix over top.

Toss salad.
Sprinkle remaining parsley and half the chili flakes over flatbreads (use all for 4 servings) (TIP: Use less chili if you don't it like spicy!)
Drizzle remaining honey over flatbreads.
Cut flatbreads into wedges.
Divide flatbreads between plates. Top with salad.
Sprinkle Parmesan over top.