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- 4 small red onions
- 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
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.
- Servings Per Recipe 8,
- cal. (kcal) 230,
- Fat, total (g) 13,
- chol. (mg) 32,
- sat. fat (g) 6,
- carb. (g) 20,
- Monosaturated fat (g) 4,
- Polyunsaturated fat (g) 1,
- Trans fatty acid (g) 0,
- fiber (g) 1,
- sugar (g) 4,
- pro. (g) 7,
- vit. A (IU) 534,
- vit. C (mg) 5,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 12,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 589,
- Potassium (mg) 165,
- calcium (mg) 61,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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