Fig and Bacon Flatbread

By sallycohen

Ingredients

• 4 Flatbread Rounds (I used Trader Joe’s Middle Eastern Flatbread)
• 3 Strips Thick Cut Applewood Smoked Bacon
• 1 Large or 2 Small Leeks (white and light green parts only) – cut in half lengthwise then cut to small pieces
• 2 Large Fresh Figs (each cut into 8 pieces)
• 7-12 Fresh Mint Leaves (chiffonade – cut into fine strips)
• Ricotta Cheese
• Baby Arugula
• Balsamic Vinegar
• Olive Oil

Details

Adapted from mymansbelly.com

Preparation

Step 1

Preheat oven to 425 degrees Farenheit.
Cook bacon over medium heat to render out the fat and crisp the bacon.
Remove the bacon from the pan and drain on paper towels.
Pour off all but 1 tablespoon of bacon fat.
Add leeks to the pan and saute until they are soft (about 5-7 minutes).
Chop the bacon into tiny pieces.
Lay flatbreads on a baking sheet and brush each with olive oil.
Spread leeks evenly on each of the flatbreads then sprinkle the bacon over the leeks.
Lay 4 slices of fig on each bread.
Cook in the oven for 15-20 minutes. Flatbreads are done when the edges are slightly browned and crisped.
Remove from oven and sprinkle mint on each of the breads.
Add small dollops of ricotta cheese and some of the arugula to the breads.
Slide back into the oven for 5 minutes to help melt the cheese and let the ingredients meld together.
Remove from oven and add more arugula.
Drizzle each bread with balsamic vinegar.
Cut each bread into quarters.
Serve
Quick notes
You could use homemade flatbread for this recipe as well. Just make sure you bake it first, then add the toppings and bake again.

Preparation time: 20 minute(s)

Cooking time: 20 minute(s)