Crispy Bacon and Date Flatbreads with Garlic Ricotta and Balsamic Salad

These crispy flatbreads are the perfect balance of sweet and savory. Topped with caramelized bacon, soft dates and a creamy garlic ricotta spread, they’re finished with fresh rosemary and bright lemon zest. A side salad of mixed greens with tangy feta and crunchy pistachios ties everything together.

Ready in under 30 minutes, this impressive dish is ideal for a quick weeknight dinner or a casual gathering. The combination of flavors and textures will have everyone coming back for more.

Log in to save recipes and build weekly shopping lists.

Ingredients

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1.5 ounce DatesView ingredient guideLike ingredientDislike ingredient

2 unit FlatbreadsView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

0.5 ounce PistachiosView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

4 ounce Ricotta CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

0.25 ounce RosemaryView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

8 ounce BaconView ingredient guideLike ingredientDislike ingredient

0.13 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C) with a rack in the top position. Wash and dry the produce. Zest the lemon, then cut it into quarters. Halve, peel and thinly slice the red onion. Roughly chop the dates into bite-size pieces. Strip the rosemary leaves from the stems and finely chop. Roughly chop the pistachios.
2. In a small bowl, combine the ricotta, juice from 2 lemon wedges, garlic powder, a drizzle of olive oil and a pinch of salt and pepper. Stir until smooth.
3. Slice the bacon crosswise into ½-inch pieces. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the bacon and sliced onion. Cook, stirring occasionally, until the bacon begins to crisp and the onion softens, about 4-5 minutes.
4. Meanwhile, place the flatbreads directly on the top oven rack and toast until golden, 5-6 minutes. Carefully remove and transfer to a baking sheet, dimpled side up.
5. To the pan with bacon and onion, add the chopped dates, 2 teaspoons of chopped rosemary and ⅓ cup of water. Season with pepper. Cook, stirring occasionally, until the water has mostly evaporated and the dates and onions are softened, 2-3 minutes. Remove from heat.
6. Spread the ricotta mixture evenly over the toasted flatbreads. Top with the caramelized bacon mixture, sprinkle with feta cheese and drizzle with olive oil.
7. Bake the flatbreads on the top rack until crispy and the feta is lightly browned, 7-10 minutes.
8. While the flatbreads bake, make the salad: In a large bowl, whisk together the balsamic vinegar, a drizzle of olive oil and ⅛ teaspoon of sugar until the sugar dissolves. Add the mixed greens and chopped pistachios, toss to coat. Season with salt and pepper.
9. Remove the flatbreads from the oven. Squeeze the juice from the remaining lemon wedges over the top, then sprinkle with lemon zest and additional rosemary if desired. Cut each flatbread into quarters. Serve with the salad on top or on the side.

Recipe Tips

FAQ

Can I use a different type of cheese instead of feta?

Yes, you can substitute feta with goat cheese or crumbled blue cheese for a different flavor profile.

Can I make this recipe vegetarian?

Absolutely! Omit the bacon and add more vegetables like roasted bell peppers or mushrooms for a vegetarian version.

How do I store leftovers?

Store leftover flatbreads and salad separately in airtight containers in the refrigerator. The flatbreads are best reheated in the oven to retain crispiness.