GOAT CHEESE, BACON AND DATE MINI NAAN PIZZAS
8 slices thick-cut bacon
1 package, 12 mini (4-5”) Naan breads
1, 8 ounce jar fig preserves
1, 10 ounce log goat cheese
1 ½ cups baby arugula leaves
1 bottle balsamic glaze
Preheat oven to 400 degrees.
Place the bacon strips on a large foil-lined baking sheet. Cook for 12-14 minutes until almost crisp. Remove from the oven and reduce the oven temperature to 350 degrees.
Let the bacon cool slightly and remove to a cutting board (reserve the bacon fat on the foil). Chop the bacon into small pieces and set aside.
Using a pastry brush, coat the tops of each naan bread with the reserved bacon grease. Discard foil and put a new clean layer on the baking sheet and place the greased naan breads on top (greased side up).
Spread about 1 tablespoon of the fig preserves on each bread and then crumble about 1 tablespoon of the goat cheese on each. Divide the chopped bacon evenly and sprinkle over each bread. Bake for 10-15 minutes until bubbly and lightly browned.
Top each ‘pizza’ with a small pile of arugula leaves and drizzle the tops with the balsamic glaze. Serve warm. You can serve them whole or cut in halves or quarters depending on your buffet.
You could also use the larger naan breads and make these as a full meal.