5 Kontos Greek Flat Breads
5oz Goat Cheese
1/4 Cup Shallots, Chopped
4oz Whole Mushrooms
10 Slices Bacon
1/4 Cup Sliced Black Olives
1 Cup Arugula
1/4 Cup Balsamic Glaze
1 Cup Fresh Parmesean Cheese
5.3oz Greek Yogurt
1 Tbsp Honey
1 Tbsp Lemon
1/2 Bundle Celery
Salt to Taste
Preheat oven to 400F.
Lay bacon out on a foil-lined baking tray. Bake for 12-15 minutes, until crispy. Remove and break bacon into large chunks.
Use the fat on the tray to baste the top of the flatbreads. Wipe down any excess fat.
For Parmesan crisps, make thin 2-inch wide circles of parmesan cheese on the tray. Bake for 5-6 minutes.
Slice mushrooms in half. Use a straw to poke out two holes as “eyes” for these little “mummies.”
Top the flatbread with goat cheese, bacon, olives, mushrooms and shallots. Place onto baking tray.
Bake for 12-15 minutes, until brown around the edges.
Top baked flatbreads with arugula and drizzle with balsamic glaze.
To make the dipping sauce, combine lemon, honey, and 2 cranks of salt. Stir and separate into 5 small containers.
Cut celery into short sticks and evenly distribute into 5 containers, along with the 5 flatbreads, Parmesan crisps, and dipping sauces.
Nutrition Information: (Makes 5 Servings) 500 Calories, 24g Fat, 33g Carb, 37g Protein