Peppered Bacon, Aged Jack Cheese, Spinach Flatbread Wrap


½ lb Black Pepper Hickory Smoked Bacon

4 oz Vella Messo Secco Dry Aged Jack Cheese, grated with rind

1 ea Flatbread

¼ C Dried Cherries

2 Tbl Chives, chopped

2 oz. St. Supery Cabernet Sauvignon

4 oz Baby Spinach, cleaned

1 Tbl Red Wine Vinegar

2 Tbl  Bacon Fat, warm, reserved

1 tsp Shallots, chopped

1 Tbl evo


Plump dried cherries in the red wine in a small sauce pot by bringing to a simmer then allowing to set aside to cool.

Chop the pepper bacon and slowly cook in a fry pan until rendered and browned crisp. Drain off the bacon grease to reserve warm for later use.

Preheat oven to 400f and brush the flatbread dough with evo, top with the cheese, crumbled bacon, then bake until melted and golden brown but not too crispy.

Combine the red wine vinegar, warm bacon fat, shallots in a bowl for a warm vinaigrette to dress the spinach in then place over the flatbread. Garnish with the plumped dried cherries, fold in half like a wrap and enjoy with St. Supery Napa Valley Cabernet Sauvignon.

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