Brussels Sprouts and Bacon Flatbread
- Yield 8
- Prep 5 minutes
- Cook 25 minutes
- Total 30 minutes
Brussels Sprouts and Bacon Flatbread is a appetizers recipe on Avoteb. The yield on the card is 8. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 8 servings
- 2 slices thick-cut bacon, diced
- 8 ounces Brussels Sprouts, thinly-sliced (with ends trimmed and discarded)
- 1 small red onion, peeled and thinly sliced
- 4 cloves garlic, peeled and thinly-sliced
- 2 pieces flatbread (I used store-bought naan)
- 1 tablespoon olive oil
- 1 cup shredded Mozzarella cheese
- 2 ounces crumbled goat cheese, blue cheese or feta cheese
- balsamic glaze*
Method
Warm oven to 400°F.
Fry bacon in a large saute pan over medium-a hot burner until cooked. Move bacon to a separate plate with a slotted spoon, and keep nearby.
While that cooks, keep about 1 tablespoon of the remaining bacon grease in the saute pan (you can discard the extra if there’s too much grease in there). Stir in the Brussels sprouts, red onion, and sliced garlic. Cook for 4-5 minutes, stirring frequently, until the mixture is softened and the garlic is fragrant. Lift from the heat and keep nearby.
Set the two pieces of flatbread on a large baking sheet, and brush the tops of each with olive oil. Scatter each piece of flatbread evenly with about 1/3 cup Mozzarella cheese, leaving a 1/2-inch border around the edges of the flatbread. Then divide the Brussels mixture, bacon and crumbled cheese evenly between the two pieces of flatbread, and spread them out evenly. Scatter with the remaining Mozzarella cheese.
Roast for 8-10 minutes, or until the Mozzarella has melted and the crusts are slightly golden.
Lift from the oven and drizzle with the balsamic glaze. Plate while it is hot.
