Flatbread with WI Aged Cheddar & Maple Bacon
This recipe was provided by WMMB and featured in cheese geek, Jeanne Carpenter’s column Edible Culture, “New Era of Wisconsin Cheddar.”
Ingredients
4 ounces bacon, chopped
¼ cup pure maple syrup
1 6-inch flatbread crust
½ Granny Smith apple, cored and sliced into 1/8-inch thick rounds
1 cup two-year aged cheddar cheese, shredded and divided
3 scallions, sliced
Directions
Place bacon in sauté pan and fry for about 4 minutes over medium to high heat until fat is rendered. Drain fat and
discard.
Add maple syrup to bacon and cook 5 minutes. Remove from heat. Pour maple bacon onto parchment paper and separate the pieces. Set aside to cool.
Place pizza stone in cold oven. Preheat oven to 400 degrees.
Meanwhile, sprinkle 3/4 cup cheddar over flatbread crust.
Place apple rounds over cheese, top with the maple bacon and remaining shredded cheddar.
Place flatbread on hot pizza stone and bake 12-15 minutes until crust edges are a deep golden brown and cheese is melted.
Remove from oven and cut into 8 small pieces. Top with sliced scallions and serve immediately.
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