A crispy flatbread topped with crispy bacon, tender asparagus, garlicky herb oil, melty cheese, and a balsamic glaze drizzle. Easy, flavorful, and perfect for late spring and early summer!
Servings
6
Prep Time
5 min
Cook Time
35 min
Ingredients
1–2 pre-cooked flatbreads
1 package Coleman All Natural Meats uncured bacon
1 bunch asparagus, trimmed and cut into pieces
2–3 cups shredded mozzarella or Italian cheese blend
Cook the bacon: Arrange the bacon on a rimmed baking sheet so the drippings can flow away while it cooks. Bake at 400°F for about 20 minutes, or until extra crispy. Transfer to a paper towel-lined plate, then chop into pieces.
2
Make the garlic herb oil: In a small bowl, mix together the olive oil, garlic, Italian seasoning, salt, and pepper.
3
Prep the flatbreads: Place the flatbreads on a baking sheet and brush generously with the garlic herb oil mixture.
4
Add toppings: Sprinkle the cheese evenly over the flatbreads, adding more if desired. Arrange the asparagus and crispy bacon in alternating lines across the flatbreads.
5
Bake the flatbreads: Bake at 425°F for 10–15 minutes, or until the cheese is melted and bubbly and the flatbread is crisp.
6
Finish and serve: Drizzle with balsamic glaze, slice, and serve warm. If using burrata, tear it over the warm flatbread just before serving.
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