1 cup Fromage Blanc (see homemade version below)
1/2 cup Creme Fraiche (see homemade version below)
Kosher salt and ground black pepper
Pinch of freshly grated nutmeg
Sourdough Flatbread (recipe HERE)
1/2 cup thinly sliced onion
6-8 slices thick bacon, cut into 1/2" pieces and cooked crisp
Set baking stone on oven rack and preheat "convection" oven to 475 degrees. In medium bowl, mix together Fromage Blanc and Creme Fraiche (or mix together homemade version). Season with salt, pepper, and nutmeg. Set aside. Prepare flatbread. Working with 1 piece at a time, set dough on a lightly floured surface. Using a rolling pin, work dough to a thin 10 x 5" oval. Transfer dough to parchment paper. Repeat with remaining 3 pieces of dough.
Spread one quarter of fromage blanc mixture over dough, leaving 1/2" border around edges. Place one quarter of the onion and bacon on each piece of flatbread. Slide parchment paper onto baking stone and bake for 5-7 minutes until topping are browned in spots and crust is puffed and golden. Serve immediately and repeat with remaining dough. Serves 4. Wine Pairing - Serve with a dry Riesling or a Pinot Gris
Homemade Fromage Blanc + Creme Fraiche
3/4 cups heavy cream
1/2 cup cream cheese, softened
1/4 cup sour cream
In a medium bowl, combine heavy cream, cream cheese, and sour cream. Whisk together until combined. Makes 1 1/2 cups.
Click here for a printable version of this recipe.
