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Good Life, Good Food: Bacon Pineapple Flatbread & Grilled Veggie Flatbread

Chef Bud has 2 great flatbread recipes that are bursting with springtime flavors! (KVII)

Bacon Pineapple Flatbread

This is a fun and fresh sandwich to have on a week night or to cut into pieces for finger sandwiches for any event.

Ingredients:

  • 1 ea small round flat bread
  • ½ Tblspn garlic roasted chile infused olive oil
  • 2 slices jalapeno bacon
  • ½ each avocado, mashed
  • 1 slice pineapple
  • Kosher salt & McCormick Coarse black pepper


Preparation:

Preheat your grill to medium high

Cook bacon to desired doness, let drain on paper towel

Mash avocado half and set aside

On the grill place your pineapple ring and grill until it begins to caramelize by turning brown.

Brush your flat bread on one side with the garlic chile infused olive oil. Grill on your grill until warm.

On the other side, spread the mashed avocado on one half of the flatbread. Top with two strips of bacon and then the pineapple ring.

Fold the flatbread in half and grill on your grill combining the sweetness of the caramelized pineapple with the smoky heat of the bacon.

The combination of simple fresh flavors makes this flatbread a spring treat! Enjoy!

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Grilled Veggie Flat Bread

Serve hot for a wonderful appetizer or meal using the fresh flavors of spring to create this wonderful flatbread dish!

Ingredients:

  • 1 ea small round flat bread
  • 3 Tblspn Roasted garlic chile infused olive oil
  • 1 tspn garlic, minced
  • 2 Tblspn artichoke hearts
  • ½ C portabellini, sliced thin
  • ½ C zucchini, sliced thin
  • ¼ C roma tomato, chopped
  • 2 C cilantro
  • 1 C green onion, tops and all
  • ½ C jalapeno lime infused olive oil
  • ½ C parmesan romano cheese
  • 1 Tblspn red pepper flakes


Preparation:

Preheat grill to medium high heat

In a food processor blend the cilantro with the green onions

When blended emulsify with the jalapeno lime olive oil

Set pesto mixture aside

Grill with the Roasted Garlic chile infused olive oil the mushrooms, zucchini, garlic, artichoke hearts. When begin to soften, add the tomato slices. Grill till cooked through

Brush the flat bread with Roasted Garlic Chile infused oil and grill till warm

Spread cilantro pesto on the flatbread and top with grilled veggies

Top with parmesan romano cheese and red pepper flakes.

Grill or place in oven until cheese is melted through.

Enjoy!

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