pumpkin class nibbles

These bacon and olive-based appetizers aren’t the prettiest plate on the table but with their hint of curry, they are sure to be the most popular!

Many thanks to Barbara Fenzl, who demonstrated this recipe in her classes last month at Les Gourmettes. She agreed to let me share them with you.

Bonus  –  They are so Easy-Breezy!

Bacon, Olive, and Cheese Flatbread

2 pieces (about 9 x 12-inches) lavash or other flatbread
1/2 cup roughly chopped green onions (green and white portions)
1/2 cup pitted and roughly chopped Kalamata olives
6 pieces of bacon, chopped and cooked crisp
1  1/2 cups shredded sharp cheddar cheese
1/2 cup mayonnaise
1/2 teaspoon curry powder
1/4 teaspoon salt
2 tablespoons minced chives

Preheat broiler.  Place the lavash on a large baking sheet and broil on one side, just until lightly brown and crisp.  Remove the lavish from the baking sheet and place it on paper towels. If the lavish is allowed to sit on the baking sheet, steam builds up on the underside and it quickly becomes soggy.  Leave the broiler on.

In the bowl of a food processor, pulse together the green onions and olives.

Add the bacon, cheese, mayonnaise, curry powder, and salt.  Pulse to combine.

Place the lavish back on the baking sheet with the untoasted side up. Use an offset spatula or a knife to spread the bacon-olive mixture on top of the untoasted side, covering completely.  Return to boil and cook until browned and bubbly, about 2 to 3 minutes.

Sprinkle with chopped chives and cut into squares.  Place on a platter and serve while hot.

Makes about 40 squares