Featured in our Fall 2020 Food + Entertaining article, A New Concept in Cocktails, this delicious Brussels Sprouts and Bacon Flatbread is a perfect fall appetizer.
Brussels Sprouts and Bacon Flatbread
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 or naan
1 tablespoon olive oil
1 cup shredded mozzarella cheese
2 ounces crumbled goat cheese, blue cheese, or feta cheese
Balsamic glaze (see note)
- Preheat oven to 400°.
- Fry bacon in a large sauté pan over medium-high heat until cooked. Transfer bacon to a separate plate with a slotted spoon and set aside.
- Meanwhile, keep about 1 tablespoon of the remaining bacon grease in the sauté pan (you can discard the extra if there’s too much grease in there). Stir in the Brussels sprouts, red onion, and sliced garlic. Sauté for 4 to 5 minutes, stirring frequently, until the mixture is softened and the garlic is fragrant. Remove from the heat and set aside.
- Place the two pieces of flatbread on a large baking sheet and brush the tops of each with olive oil. Sprinkle 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. Sprinkle with the remaining mozzarella cheese.
- Bake for 8 to 10 minutes, or until the mozzarella has melted and the crusts are slightly golden.
- Remove from the oven and drizzle with the balsamic glaze. Serve immediately.
- Recipe from Ali Martin, Gimme Some Oven
- Store-bought balsamic glaze works well with this, or you can easily make your own. Simply place 1⁄2 cup of balsamic vinegar in a small saucepan and let it simmer on the stove over medium heat until it has reduced by half and is thick and syrupy.