Bacon, Apple & Goat Cheese Flatbread

There was a half day at  my daughter's school a few weeks ago.  So of course she begged, "mom can my friends and I walk downtown and hang out at the park?"  Um, noooo.  


You see, she's twelve...With the ideas of a Nobel Prize Winner.  Granted, this was one of her most tame, reasonable ideas, but still, no.  Even if "eeeeveryone" is hanging out at the park, I've seen a lot of sketchy everyone's in addition to the 7th grade crowd.  


But since I am the coolest mom ever, I agreed to drive her and a car-full of girls to the park. Mostly because the park is right next to the best coffee shop in town-  and I could sip an Americano (with just a splash of coconut milk... I don't like fussy coffee) while keeping a birds eye view on all of the park happenings.  



What I could write a whole separate post about is the fascinating species called Junior High Kids (JHK).  Because every single JHK in town was at that coffee shop and at that park on that half day.  

And wow.  

If you've got one, you know- may God bless those baristas with the patience of a saint.  Junior High is it's own special thing... and JHKs being all grown up downtown together... 


However, I'm grateful I fought my way through that 12 year old crowd, got my Americano and impulsively ordered a flatbread (gotta stay fortified to hang with the barely-teens).



The flatbread I chose was called Bacon, Leek & Goat cheese, or something to that effect.  All some of my favorite ingredients.  When I took that first bite, I wasn't expecting the complexity of flavors that greeted my taste-buds.  Not only bacon, but a slathering of bacon jam (this is a thing!?!), tart apples, tangy goat cheese, and leeks cooked down just enough to bring out their sweetness.  


From the first bite on, it was just me and that flatbread in the coffee shop.  



I intended to save a piece for a friend who I knew would appreciate it as much as I did, buuuut...


I didn't.  


It was just too good.  


So of course I knew that I was going to try and recreate the bacon-y flatbread goodness at home.  And I've made it twice since.  



The beautiful thing is that it doesn't take much prep- especially if you're one of those who has pieces of cooked bacon hanging out in your fridge.  Once the bacon is cooked, it's just the assembly process, and a quick minute or two in the oven.  


The big difference from the coffee shop's flatbread is that we used fig jam instead of bacon jam.  I attempted making my own bacon jam, but didn't love the results... it was good, but the amount of effort for a taste I wasn't in love with wasn't worth it.  


So instead, we used fig jam.  


The upside (beside that it's delicious) is it's readily available at most grocery stores- keeping the recipe even more straightforward and simple.



If I can brave the grocery store on this holiday weekend, I fully intend to make these flatbreads as an appetizer to be served at a BBQ.  And since it's going to be 80 degrees outside, I'm going to cook them on the grill!  I encourage you to do the same- and let us know how much you love our Bacon, Apple, and Goat Cheese Flatbread! 

Bacon, Apple & Goat Cheese Flatbread


  • 4 small flatbread or naan

  • 8 slices bacon, cooked and chopped 

  • 2 oz goat cheese, crumbled

  • Fig jam

  • 1 small leek, thinly sliced

  • 1 granny smith apple, quartered & thinly sliced


  1. Preheat oven or grill to 400.

  2. In a small pan, saute leeks in butter until just softened.

  3. Assemble flatbreads:  On each flatbread or naan, spread about 1 T fig jam.  Divide remaining ingredients evenly and layer on top of jam, starting with the apples and ending with the goat cheese.  

  4. Bake: place flatbreads on a baking sheet or pizza stone and bake for 6-8 minutes until crust begins to brown and cheese begins to melt (goat cheese will retain it's shape even when melted).

  5. Cut flatbread into quarters and serve.

*Thanks to Wild Hare Organic Farm for the amazing vegetables. We couldn't create these  recipes without the beautiful vegetables we get in our weekly CSA share. Two Kitchen Collision received no compensation for this post and the recipe is entirely our own.

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