BLUE CHEESE, BACON, AND PLUM FLATBREAD

This flatbread has it all: a little sweet, a little savory, and a nice crunch. Naan is an Indian flatbread that is easy to find in most regular grocery stores, but any variety of flatbread will work in this recipe. The prepared flatbread can be easily sliced and packed away for a picnic since it is delicious warm or at room temperature.

4 slices bacon

½ cup sliced red onion

2 (3-ounce) pieces naan (flatbread)

2 tablespoons extra-virgin olive oil, divided

2 medium plums, thinly sliced

3 ounces crumbled blue cheese

½ cup arugula, packed

Freshly ground black pepper

Cook the bacon in a skillet over medium-high heat until slightly crisp. Drain on paper towels, and then crumble it. Reserve 1 tablespoon of the bacon drippings in the skillet. Heat the drippings over medium heat. Add the onions to the skillet, and cook until they have softened, for 8 to 10 minutes.

Preheat the oven to 400 degrees. Drizzle the naan with 1 tablespoon of the oil. Evenly top the naan with the plum slices, blue cheese, bacon crumbles, and arugula. Drizzle the tops of the flatbreads with the remaining 1 tablespoon oil, and sprinkle with the pepper. Place the flatbreads on a baking sheet, and bake them for 12 to 15 minutes, until they are crisp. Remove them from the oven, slice as desired, and serve warm or at room temperature.

MAKES 4 SERVINGS.