Crispy Bacon and Date Flatbreads with Garlic Ricotta and Balsamic Salad

These crispy flatbreads are topped with a delightful combination of caramelized bacon and sweet dates, all balanced by a creamy garlic ricotta spread. Finished with fresh rosemary and lemon zest, they offer a perfect sweet-savory bite.

Serve them alongside a mixed greens salad tossed in a balsamic vinaigrette with tangy feta and crunchy pistachios. Ready in under 30 minutes, this dish is sure to impress.

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Ingredients

8 ounce BaconView ingredient guideLike ingredientDislike ingredient

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

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.13 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with a rack in the top position. Wash and dry produce. Zest and quarter the lemon. Halve, peel and thinly slice the onion. Roughly chop dates into bite-size pieces. Strip rosemary leaves from stems and finely chop. Roughly chop pistachios.
2. In a small bowl, combine ricotta, juice from two lemon wedges, garlic powder, a drizzle of olive oil, salt and pepper. Stir until evenly combined.
3. Slice bacon crosswise into ½-inch pieces. Heat a drizzle of olive oil in a large pan over medium-high heat. Add bacon and onion; cook, stirring occasionally, until bacon begins to crisp and onion softens, 4-5 minutes.
4. Meanwhile, place 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 dates, 2 teaspoons rosemary and ⅓ cup water. Season with pepper. Cook, stirring occasionally, until water mostly evaporates and onions and dates soften, 2-3 minutes. Turn off heat.
6. Spread ricotta mixture over flatbreads. Top with caramelized bacon mixture, sprinkle with feta and drizzle with olive oil. Bake on top rack until crispy and feta is lightly browned, 7-10 minutes.
7. While flatbreads bake, in a large bowl, whisk together vinegar, a drizzle of olive oil and ⅛ teaspoon sugar until sugar dissolves. Add mixed greens and pistachios; toss to coat. Season with salt and pepper.
8. Squeeze juice from remaining lemon wedges over flatbreads; sprinkle with lemon zest and remaining rosemary. Cut flatbreads into quarters. Top with some salad and serve with remaining salad on the side.

Recipe Tips

FAQ

Can I use a different type of flatbread?

Yes, you can substitute with naan, pita or any pre-made flatbread. Adjust baking time as needed.

How do I store leftovers?

Store flatbreads and salad separately in airtight containers in the refrigerator for up to 2 days. Reheat flatbreads in the oven to maintain crispness.

Can I make this vegetarian?

Absolutely! Omit the bacon and add more dates or roasted vegetables for a sweet-savory flavor.