Flatbread with Zucchini Smoked Bacon and Mascarpone Cheese

The recipe we are featuring is made with a smoked bacon, a “Apple-Bourbon Smoked Bacon” to be exact. Yummy!!

Have you ever thought how flavors are smoked into the bacon?

According to Bacon Wikia, smoked bacon is prepared using different types of wood chips or sawdust for different flavors, such as applewood gives the bacon a mild, fruity flavor. Oak and hickory wood produces a stronger, heartier flavor.

The apple-bourbon smoked bacon is made with applewood sawdust, bourbon whiskey, and brown sugar or coconut palm sugar.

Turning our attention to Bacon Wikia again, they explain how you can smoke bacon at home, and I would say it is similar on a grander scale at a smoke house.

They say, “We like to cold-smoke the meat at a low temperature over a long period of time.

This ensures that you get the maximum smoke penetration and gives you a rich color on the meat.

Try to keep the temperature of the smoker between 80F and 100F. When you start going above this the surface of the meat will start to seal and the smoke will no longer penetrate the meat.

Smoke the meat for about 8 hours, or until you are happy with the color” (BaconWiki).

Flatbread with Zucchini Smoked Bacon and Mascarpone Cheese

2 whole wheat flatbreads, roughly 7 3/4 inches X 10 1/4 inches

5 ounces mascarpone cheese

2 small shallot, finely minced

2 small zucchini, washed and patted dry

1/2 pound apple-bourbon smoked bacon

extra virgin olive oil

parmesan cheese

Preheat the oven to 425 degrees

Cook bacon in a large ceramic coated skillet over medium heat. Cook bacon only until half done, about 3 to 4 minutes.

Remove from heat, and let cool. Using a knife or kitchen shears cut bacon into 1 inch slices.

In a medium bowl, mix the minced shallots with the mascarpone cheese. Place the flatbread on a cookie sheet, and spread the cheese mixture over the top of the bread, trying to get every square inch of the bread surface.

Next using a vegetable peeler, scatter ribbons over the top of the cheese mixture, covering the entire area. Next divide the cut bacon over the top of each flatbread.

Lightly drizzle with some olive oil, and  grate some parmesan cheese over the top. Grate as much or as little as you want.Put the cookie sheet in the heated oven, and bake for 10 – 12 minutes, or until golden brown.

Remove from the oven, and let cool for 3 minutes. Move flatbreads to a cutting board, and using a pizza slicer, slice each flatbread into 4 equal pieces.

Plate and serve. The preparation will serve 2 to 4 persons. Just double the recipe to make more servings.

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Try These Smoked Bacon Recipes

• Gluten-Free Penne with Smoked Bacon and Butternut Squash
• Cauliflower Rice with Smoked Bacon and Cheddar Cheese
• Smoked Bacon & Ricotta Cheese Stuffed Chicken Breasts

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