The beauty of flatbread is that you can pretty much imagine your favourite ingredients and pile them on! This is a topping that I did because I just love these ingredients together and they worked beautifully on the flatbread. Bacon Jam might sound strange but it is just crispy bacon blended with caramelised onions and it is ridiculously addictive!
For the Bacon Jam
- 500g bacon
- 2 yellow onions
- 1/2 cup balsamic vinegar
- 1/2 cup brown sugar
- Salt and pepper
Cook the bacon in a frying pan until nice and crispy and the fat has rendered well. Take the bacon out and set aside. Keep the bacon grease in the pan.
Slice the onions thinly and add to the pan and stir to coat well with the bacon fat. Turn the heat low and cook for an hour stirring every now and then. When the onions have darkened then add the balsamic vinegar and sugar and season with salt and pepper and stir for about 5 – 10 minutes until it thickens.
Add the onion mixture and bacon into a food processor and blend until the desired consistency is formed.
For the roasted figs
- 8 – 10 fresh figs
- Balsamic glaze
Cut the figs into quarters and lay on a baking sheet and drizzle with balsamic glaze and grill in the oven until browned and set aside.
For the rest of the toppings
- 2 rounds of camembert cheese (at room temperature)
- 100g chopped walnuts, roasted in a dry frying pan for a few minutes
- Fresh Rocket (Arugula) to garnish
Spread a layer of bacon jam on the flatbreads, sprinkle on the roasted figs and chopped camembert and top with the walnuts and rocket and serve immediately.
Serves 4 -5