Crispy Bacon and Date Flatbreads with Garlic Ricotta and Balsamic Salad

These crispy flatbreads are the perfect balance of sweet and savory, featuring caramelized bacon and dates atop a bed of creamy garlic ricotta. Topped with fresh rosemary and lemon zest, they’re baked until golden and crispy.

Serve them with a side of mixed greens tossed in a balsamic vinaigrette, studded with tangy feta and crunchy pistachios. This quick and impressive meal comes together in under 30 minutes, making it ideal for weeknight dinners or casual entertaining.

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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

4 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. Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425°F. Wash and dry produce. Zest and quarter lemon. Halve, peel and thinly slice onion. Roughly chop dates into bite-size pieces. Strip rosemary leaves from stems; finely chop leaves. Roughly chop pistachios. In a small bowl, combine ricotta, juice from two lemon wedges (four wedges for 4), garlic powder, a large drizzle of olive oil, salt and pepper.
2. 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 begins to soften, 4-5 minutes.
3. Meanwhile, place flatbreads directly on top rack of oven and toast until golden, 5-6 minutes. Carefully remove from oven and transfer to a baking sheet, dimpled sides up. (For 4 servings, divide flatbreads between two baking sheets.)
4. To pan with bacon and onion, add dates, 2 tsp rosemary and ⅓ cup water (4 tsp rosemary and ½ cup water for 4 servings). Season with pepper. (If pan seems dry, add another drizzle of olive oil.) Cook, stirring occasionally, until water has mostly evaporated and onions and dates are softened, 2-3 minutes. Turn off heat.
5. Spread ricotta mixture over flatbreads. Top with caramelized bacon mixture, sprinkle with feta and drizzle with olive oil. Bake flatbreads on top rack until crispy and feta is lightly browned, 7-10 minutes. (For 4 servings, bake on top and middle racks, swapping rack positions halfway through.)
6. While flatbreads bake, in a large bowl, whisk together vinegar, a large drizzle of olive oil and ⅛ tsp sugar (¼ tsp for 4 servings) until sugar has dissolved. Add mixed greens and pistachios; toss to coat. Season with salt and pepper.
7. Squeeze juice from remaining lemon wedges over flatbreads; sprinkle with lemon zest and as much remaining rosemary as you like. Quarter flatbreads. Top with some salad and serve with remaining salad on the side. TIP: Like things a little spicy? Sprinkle the flatbreads with chili flakes from your pantry!

Recipe Tips

FAQ

Can I use a different type of flatbread?

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

Can I make this recipe vegetarian?

Absolutely! Omit the bacon and add more dates or roasted vegetables like bell peppers or mushrooms.

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 restore crispness.