|Ingredients||Bread, Meat, Fruits|
|Day Part||Dinner, Lunch, Snack|
|Menu Part||Appetizer/Small Plate|
Source: Wisconsin Milk Marketing Board
Flatbreads are a fast-growing category on menus because they fit in so well with today’s dining-out trends. They’re shareable, adapt to many types of ethnic flavors and toppings and can work across several dayparts—from lunch to happy hour.
4 oz. bacon, chopped
1/4 cup pure maple syrup
1 6-in. flatbread crust
1/2 Granny Smith apple, cored and sliced into 1/8-inch thick rounds
1 cup 2-year Aged Cheddar Cheese, shredded and divided
3 scallions, sliced
- Place bacon in sauté pan over med to high heat; cook about 4 min., until fat is rendered. Drain fat and discard.
- Add maple syrup to bacon and cook 5 min. Remove from heat. Pour maple bacon onto parchment paper and separate pieces; cool and set aside.
- Place pizza stone in cold oven. Preheat oven to 400ºF. Meanwhile, sprinkle ¾ cup Cheddar over flatbread crust. Place apple rounds over cheese; top with the maple bacon and remaining shredded Cheddar.
- Place flatbread on hot pizza stone and bake 12-15 min., until crust edges are deep golden brown and cheese is melted. Remove from oven and cut into 8 pieces. Top with sliced scallions and serve immediately.