Bacon & Fig Jam Flatbreads
with Mozzarella & Monterey Jack
To make this bistro-style meal, you'll top flatbreads with creamy caramelized onion, smoky bacon, and a melty duo of Monterey Jack and mozzarella cheeses. After a quick turn in a hot oven, you'll drizzle those savory loaded flatbreads with tangy-sweet fig jam for a simple, satisfying meal in just 25 minutes.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 ounce
Bacon
1 unit
Onion
2 unit
Flatbreads
(Contains: Sesame, Wheat May contain: Soy)
4 tablespoon
Cream Cheese
(Contains: Milk)
1 cup
Mozzarella Cheese
(Contains: Milk)
1 unit
Fig Jam
¼ cup
Monterey Jack Cheese
(Contains: Milk)
Not included in your delivery
2 teaspoon (tsp)
Olive Oil
Nutrition Values
Cooking Steps
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
Heat a large dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate.
Carefully discard all but a thin layer of bacon fat from pan. Once bacon is cool enough to handle, roughly chop.
While bacon cooks, halve, peel, and thinly slice onion.
Heat pan with bacon fat over medium-high heat (if pan seems dry, add a drizzle of oil). Add onion and season with salt and pepper; cook, stirring occasionally, until browned and softened, 3-4 minutes.
Remove from heat. Stir in cream cheese until smooth and evenly combined.
While onion cooks, brush or rub each flatbread with a drizzle of olive oil; season with salt and pepper. Place flatbreads (dimpled sides down) on a baking sheet. (For 4 servings, divide flatbreads between two sheets.)
Toast on top rack until golden brown and crisp, 3-4 minutes. (For 4, toast on top and middle racks, swapping rack positions halfway through.)
Once flatbreads are toasted, flip (dimpled sides up) and evenly top with onion mixture, mozzarella, bacon, and Monterey Jack.
Bake flatbreads on top rack until until cheese melts, 4-6 minutes. (For 4 servings, bake on top and middle racks, swapping rack positions halfway through.) TIP: Watch carefully so flatbreads don’t burn!
Transfer flatbreads to a cutting board; drizzle with as much fig jam as you like.
Slice flatbreads into quarters. Divide between plates and serve.
