Bacon and Brussels Sprout Flatbreads
with Ricotta and Spicy Honey Drizzle
Quick and tasty, these bacon and Brussels sprout flatbreads are sweet, savoury, creamy, cheesy and a little spicy all in one!
étiquettes:
Rapido
•Épicé
Allergènes:
Soya
•Lait
•Blé
•Amandes
•Sulfites
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Durée de préparation20 minutes
Temps de cuisson5 minutes
DifficultéIntermédiaire
Ingrédients
quantité par portion
100 g
Tranches de bacon
2 pièce(s)
Pain plat
(Contient Soya, Lait, Blé Peut contenir Soya)
170 g
Choux de Bruxelles
56 g
Mélange roquette et épinards
100 g
Ricotta
(Contient Lait)
28 g
Amandes, tranchées
(Contient Amandes)
1 pièce(s)
Miel
1 cs
Sauce aux piments et à l’ail
(Peut contenir Poisson, Lait, Sésame, Blé, Soya, Sulfites, Crustacés, Moutarde, Oeuf)
1 cs
Vinaigre de vin blanc
(Contient Sulfites)
Informations nutritionnelles
Énergie (kcal)720 kcal
Graisses41 g
dont saturés13 g
Glucides67 g
dont sucres9 g
Fibres8 g
Protéines26 g
Cholestérol60 mg
Sel1100 mg
Gras Trans0.3 g
Potassium900 mg
Calcium700 mg
Fer6 mg
Ustensiles
•Papier sulfurisé
•Pince de cuisine
•Petit bol
•Bol à mélanger, moyen
•Cuillères à mesurer
•Grande poêle antiadhésive
•Grand bol
Instructions
1
- Arrange bacon strips in a single layer on a parchment-lined baking sheet.
- Roast bacon in the bottom of the oven until crispy and cooked through, 8-12 min.**
- Using tongs, transfer bacon to a paper towel-lined plate, then carefully transfer bacon fat to a small bowl.
2
- Meanwhile, thinly slice Brussels sprouts.
- Core, then cut pear into 1/4-inch pieces.
- Combine ricotta, half the mozzarella, half the chili-garlic sauce and 1/2 tsp (use all for 4 ppl) garlic salt in a medium bowl. (NOTE: This is your ricotta base!)
- Combine half the maple syrup and remaining chili -garlic sauce in another small bowl. (NOTE: This is your spicy maple drizzle!)
3
- Heat a large non-stick pan over medium-high heat.
- When hot, add almonds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!)
- Transfer almonds to a plate.
4
- Add 1/2 tbsp (1 tbsp) reserved bacon fat (from step 1) to the same pan, then Brussels sprouts. Cook, stirring occasionally, until bright green and slightly softened, 4-6 minutes. Season pepper and 1/4 tsp (1/2 tsp) garlic salt.
5
- Crumble or chop bacon into 1-inch pieces.
- Arrange flatbreads on another parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets.)
- Spread ricotta mixture over flatbreads, top with Brussel sprouts and bacon. Sprinkle with remaining mozzarella.
- Bake flatbreads in the middle of the oven until cheese has melted, 4-5 min. (NOTE: For 4 ppl, bake flatbreads in the top and middle of the oven.)
6
- Meanwhile, add vinegar, remaining maple syrup and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.
- Add pears and arugula-spinach mix to the bowl with dressing, then toss to coat.
- Cut flatbreads into pieces.
- Divide salad and flatbreads between plates. Drizzle spicy maple sauce over top flatbreads.
- Sprinkle almonds over salad.