makes eight servings
4 small red onions
170 grams cream
1/4 cup strong
2 25 cm packaged
1 1/2 cups torn
1 cup cherry
tomatoes, halved or quartered
6 slices crisp-cooked
Peel and halve
onions. Brush with oil, then sprinkle with salt and black pepper. Grill onions
on the rack of a covered charcoal or gas grill directly over medium-high heat
for 6 to 8 minutes or until charred and slightly softened, turning once halfway
through grilling. Cool.
In a bowl
whisk together cream cheese, Worcestershire sauce and cayenne pepper until
smooth. Chop two grilled onions; stir into cream cheese mixture. Season to
taste with salt and pepper. Quarter remaining two onions; set aside.
Grill flatbreads on rack of a covered grill directly over medium-high
heat for 2 to 4 minutes or until crisp, turning once halfway through. Transfer
to cutting board. Spread half of cream cheese mixture onto each flatbread. Top
with arugula, tomatoes, bacon and quatered onions. Slice and serve.
bacon recipe source: The Breeze (@thebreezenz), Level 3/239 Ponsonby Road, Ponsonby, Auckland/PO Box 8880, Symonds Street, Auckland, New Zealand