Balsamic Strawberry And Mozzarella Flatbread Recipes

BACON MUSHROOM FLATBREAD

Bacon Mushroom Flatbread image

Provided by Food Network

Time 50m

Yield 4 servings, with extra bean spread

Number Of Ingredients 16

Ingredients

8 slices bacon
4 garlic cloves, divided
1 tablespoon sherry or balsamic vinegar (15 milliliters)
4 large handfuls oyster mushrooms (about 225 grams/8 ounces)
Kosher salt
Freshly ground black pepper
One 540-milliliter/18.25-ounce can white kidney beans, drained and rinsed
1 cup loosely packed fresh basil
2 tablespoons chopped chives
1/4 cup finely grated Parmigiano-Reggiano cheese (50 grams)
1 lemon, zested and juiced
1/4 cup extra-virgin olive oil (60 milliliters), plus more for drizzling
2 to 4 tablespoons (30 to 60 milliliters) water
4 naan or Greek pitas
4 teaspoons Dijon mustard (20 milliliters)
4 small handfuls of arugula or basil

Steps:

Preheat your oven to 400 degrees F (200 degrees C).
Lay the bacon out onto a rimmed baking sheet. Bake for 14 to 16 minutes, or until crisp and golden brown. Transfer the bacon to a piece of paper towel and set aside to cool.
Meanwhile, mince 2 cloves of the garlic and add them along with the vinegar to the baking sheet and stir into the bacon fat. Add the mushrooms and toss to coat. Season with salt and pepper and bake for 15 to 20 minutes, or until golden brown.
In the bowl of a food processor, combine the beans, basil, chives, Parmigiano-Reggiano, lemon zest, lemon juice and olive oil. Roughly chop the remaining 2 cloves of garlic, add to the food processor and blitz well until smooth and spreadable, scraping down the sides of the bowl a few times throughout. Add in 2 tablespoons of water and blitz to combine. If the mixture is still a bit thick, add in the remaining 2 tablespoons of water then season to taste with salt and pepper.
Spread the flatbreads with Dijon mustard and top each with a good helping of the herby white bean spread. Scatter over some roasted mushrooms and crumble 2 slices of bacon over each flatbread. Finish with the arugula or basil and season with salt and pepper and a little extra virgin olive oil, if desired.

STRAWBERRIES WITH BALSAMIC VINEGAR

Strawberries with Balsamic Vinegar image

This is a unique, gourmet way to serve this fantastic summer fruit! The balsamic vinegar brings out the berries' beautiful color and truly enhances their flavor. Great served with a simple pound cake, over vanilla ice cream, or simply by themselves.

Provided by HOOLIE

Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes

Time 1h10m

Yield 6

Number Of Ingredients 4

Ingredients

16 ounces fresh strawberries, hulled and large berries cut in half
2 tablespoons balsamic vinegar
¼ cup white sugar
¼ teaspoon freshly ground black pepper, or to taste

Steps:

Place strawberries in a bowl. Drizzle vinegar over strawberries, and sprinkle with sugar. Stir gently to combine. Cover, and let sit at room temperature for at least 1 hour but not more than 4 hours. Just before serving, grind pepper over berries.

Nutrition Facts : Calories 59.6 calories, Carbohydrate 14.9 g, Fat 0.2 g, Fiber 1.5 g, Protein 0.5 g, Sodium 2.1 mg, Sugar 12.7 g

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