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CB Peach & Gorgonzola Flatbread web
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Canadian Bacon, Peach & Gorgonzola Flatbread

SERVINGS

2

PREP TIME

50 min

TOTAL TIME

60 min

GLUTEN FREE

NO

6 oz CB

This recipe is made with Jones Canadian Bacon.

FIND PRODUCT NEAR YOU

Made on the grill and perfect for summer, this sophisticated flatbread pairs sweet peaches with tangy gorgonzola and naturally smoked Canadian Bacon.

 Enjoy these main ingredient substitutions:

ingredients
1 large yellow onion, thinly sliced
1 tablespoon butter
1 teaspoon salt
2 flatbreads or pieces of Naan
1 tablespoon olive oil
3/4 cup smoked gouda, shredded
8 slices Jones Dairy Farm Canadian Bacon, sliced into thin strips
1 peach, thinly sliced
1/4 cup gorgonzola, crumbled
2 tablespoon pecans, chopped
1 teaspoon fresh thyme, chopped fine
Pinch of salt and pepper
1 cup arugula
DIRECTIONS
Melt butter over medium heat in cast iron skillet or sauté pan, add onions and salt. Cook over medium heat for approximately 30-45 minutes, stirring occasionally, until onions are deep brown. Allow to cool slightly.

Preheat grill to high heat, approximately 450˚F.

Brush flatbreads with olive oil and sprinkle with gouda. Layer Canadian Bacon, peaches and caramelized onions onto bread. Top with gorgonzola, pecans and fresh thyme; sprinkle with a pinch of salt and pepper.

Place flatbreads on pre-heated grill and close cover. Grill for 2-4 minutes, watching closely, until shredded cheese is melted and bubbly, and bottom begins to char.

Remove flatbreads from grill and top with arugula. Allow to rest for 2 minutes, then slice and enjoy.

Ingredients

Directions
1 large yellow onion, thinly sliced
1 tablespoon butter
1 teaspoon salt
2 flatbreads or pieces of Naan
1 tablespoon olive oil
3/4 cup smoked gouda, shredded
8 slices Jones Dairy Farm Canadian Bacon, sliced into thin strips
1 peach, thinly sliced
1/4 cup gorgonzola, crumbled
2 tablespoon pecans, chopped
1 teaspoon fresh thyme, chopped fine
Pinch of salt and pepper
1 cup arugula		 Melt butter over medium heat in cast iron skillet or sauté pan, add onions and salt. Cook over medium heat for approximately 30-45 minutes, stirring occasionally, until onions are deep brown. Allow to cool slightly.

Preheat grill to high heat, approximately 450˚F.

Brush flatbreads with olive oil and sprinkle with gouda. Layer Canadian Bacon, peaches and caramelized onions onto bread. Top with gorgonzola, pecans and fresh thyme; sprinkle with a pinch of salt and pepper.

Place flatbreads on pre-heated grill and close cover. Grill for 2-4 minutes, watching closely, until shredded cheese is melted and bubbly, and bottom begins to char.

Remove flatbreads from grill and top with arugula. Allow to rest for 2 minutes, then slice and enjoy.

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