Aug 20, 2012
The Perfect Flatbread
As August is passing me by I'm scrambling to fit in all my favorite summer foods before the season winds down. This grilled onion flatbread with bacon and arugula is one that I can never forget, it is mmm just sooo good. Having a late summer picnic? Make this flatbread! Really, I could eat this for breakfast, lunch and dinner for 3 days and still rave about it non-stop.
Simply brushing the onions with olive oil and a sprinkle of salt & pepper before grilling makes them irresistible. The cream cheese, Worcestershire sauce and dark ale combine to make the perfect creamy spread that's full of flavor beneath the arugula and tomatoes. And just when you think it can't get any better, you bite into a piece with bits of crispy bacon and it just totally blows away your tastebuds.
You can never go wrong with this flatbread, it's always a huge hit, done in 20 minutes and just flat out perfect (no pun intended)!
Grilled Onion Flatbread with Bacon and Arugula
4 small red onions
1 Tablespoon olive oil
6 oz. cream cheese, softened
1/4 cup strong dark ale, such as Chimay (a Beligian beer)
2 teaspoons Worcestershire sauce
Pinch cayenne pepper
2 10-inch packaged soft flatbreads
1 1/2 cups torn arugula (I used a mesclun mix)
1 cup cherry tomatoes, halved or quatered
6 slices crisp-cooked bacon, crumbled
Peel and halve onions. Brush with oil, then sprinkle with salt and black pepper. Grill onions on the rack of a covered charcoal or gas grill directly over medium-high heat for 6 to 8 minutes or until charred and slightly softened, turning once halfway through grilling. Cool.
In a bowl whisk together cream cheese, Worcestershire sauce and cayenne pepper until smooth. Chop two grilled onions; stir into cream cheese mixture. Season to taste with salt and pepper. Quarter remaining two onions; set aside.
Grill flatbreads on rack of a covered grill directly over medium-high heat for 2 to 4 minutes or until crisp, turning once halfway through. Transfer to cutting board. Spread half of cream cheese mixture onto each flatbread. Top with arugula, tomatoes, bacon and quatered onions. Slice and serve. Makes 8 servings.