- 5 Strips, GQM Steak Bacon
- ½ # Small Potatoes
- 1 Carrot, shaved
- 1 6oz pack Goat Cheese
- 2T Rosemary, chopped saving some for garnish
- 2T Sage, ground,
- 1 Onion, caramelized in butter
- 4T Olive Oil
- 4T Butter
- 2T Garlic
- 1 Flatbread
Brush the flatbread with olive oil and season with salt and pepper.
Toss the potatoes and carrots in olive oil, salt/pepper, some of the sage, and some of the rosemary, bake 20-30minutes or until potatoes are soft. Curl the carrot shavings up to aid in the baking process and mix the curled carrots in with the potatoes.
Caramelize the onion in butter until brown and soft.
Spread the Goat cheese on the base of the flatbread and top with the garlic, some rosemary and sage. Add the cooked potatoes, carrots, and caramelized onions.
Lay the Steak Bacon slices on top and bake for 12-15minutes or until golden brown.
Garnish with the rosemary you have left over, cut and serve.