This is a sponsored post written by me on behalf of Dairy Farmers of Canada. All opinions are 100% mine.
“And I’ll have the flatbread please!” It’s a sentence I say all too often. If I’m at a restaurant and flatbread is a choice on the menu, chances are I am ordering it.
Flatbreads are hard to overlook these days! Chefs are finding more & more intriguing ways to fancy up that oblong piece of dough! From familiar classics like Buffalo Chicken and Truffled Mushroom to the more exotic options like Open-Face Cubano and Grilled Corn Cilantro, it’s hard to pass up these flavours!
While I’m crazy for flatbread when dining out, it’s something I don’t make often enough at home! But that changed the moment I had Le Gré des Champs in hand. This natural organic cheese comes straight from my friends at Au Gré des Champs in Quebec. Made from raw milk, this cheese has a beautifully smooth texture and subtle nutty flavour, which can change slightly throughout the year depending on the cow’s diet. In the summer months, Au Gré des Champs’ Brown Swiss cows graze on fresh and vibrant grasses from across the farm’s 65 acres of land. In the winter months, they are fed dry hay and grains. This rustic breed of Swiss cow is known for producing a fatty milk that is rich in protein, perfect for making a variety of cheeses.
Speaking of flatbread…
This flatbread is pure perfection! While it might be quick to pull together, it’s super impressive and flavourful. A generous sprinkle of Le Gré des Champs covers the flatbread which is then topped with tangy Granny Smith apple slices and crispy fried pancetta. If you’re feeling frisky, top with another small handful of cheese! After a quick trip to the oven drizzle the flatbread with a balsamic reduction and get ready for your taste buds to do a happy dance! 🙂
So simple. So Good!
Le Gré Des Champs Flatbread with Apples, Crispy Pancetta and Balsamic
10-inch flatbread (whatever kind you prefer)
2 oz Le Gré des Champs cheese, grated
1/2 small Granny Smith apple, thinly sliced
1/4 cup pancetta, fried until crisp
1 tbsp balsamic vinegar reduction
1. Preheat oven to 350°F (175°C).
2. On a parchment-lined baking sheet, place flatbread. Layer cheese, apples and crispy pancetta. Sprinkle top with additional grated cheese if desired.
3. Bake for 10-15 minutes, or until cheese is melted and flatbread is golden brown around the edge.
4. Let cool slightly and drizzle with balsamic. Slice and enjoy alongside a fresh arugula salad.
Looking for More Cheesy Inspiration?
You don’t need to scour the internet or travel the world in order to find the best cheese! Every month I’ll be working with the Dairy Farmers of Canada to highlight a brand new #CanadianCheese! Check out all my cheese recipes and posts here!