Grilled Onion Flatbread with Bacon and Arugula

Grilled Onion Flatbread with Bacon and Arugula Enlarge Image
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2 users rated this recipe an average rating of 2.5
Makes:
8 servings
Prep:
to 10 mins
Grill:
8 mins
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Grilled Onion Flatbread with Bacon and Arugula

Ingredients
4
1
tablespoon olive oil
 
Kosher salt
 
Ground black pepper
6
ounces cream cheese, softened
1/4
cup strong dark ale, such as Chimay (a Belgian beer)
2
teaspoons Worcestershire sauce
 
Pinch cayenne pepper
2
10 inches packaged soft flatbreads
1 1/2
cups torn arugula
1
cup cherry tomatoes, halved or quartered
6
slices crisp-cooked bacon, crumbled

Directions

  1. Peel and halve onions. Brush with oil, then sprinkle with salt and pepper.
  2. Grill onions on the rack of a covered charcoal or gas grill directly over medium-high heat for 6 to 8 minutes, just until charred and slightly softened, turning once halfway through grilling. Cool.
  3. In a medium bowl whisk together cream cheese, ale, Worcestershire sauce, and cayenne pepper until smooth. Chop two of the grilled onions; stir into cream cheese mixture. Season to taste with salt and black pepper. Quarter the remaining two onions; set aside.
  4. Grill flatbreads on the rack of a covered grill directly over medium-high heat for 2 to 4 minutes or until crisp, turning once halfway through grilling. Transfer to a cutting board. Spread half the cream cheese mixture on each flatbread. Top with arugula, tomatoes, bacon, and quartered onions. Slice and serve.

Nutrition Facts

(Grilled Onion Flatbread with Bacon and Arugula)
    Per serving:
  • 230 kcal cal.,
  • 13 g fat
  • (6 g sat. fat,
  • 1 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 32 mg chol.,
  • 589 mg sodium,
  • 20 g carb.,
  • 1 g fiber,
  • 4 g sugar,
  • 7 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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