Spicy BLT Flatbreads

• 3 cups grape or cherry tomatoes, halved
• 3 Tbsp. olive oil
• 1 cup Pure Kraft Refrigerated Ranch Dressing, divided
• 3 each flatbreads (10 to 11-inch)
• 3 cups Kraft Habanero Heat Shredded Cheese
• 3/4 cup red onions, thinly sliced
• 9 slices fully cooked bacon, roughly chopped
• 1-1/2 cups baby arugula, torn

1. Toss tomatoes with oil.
2. Spread onto sheet pan, cut sides up.
3. Bake in 275F (140C) standard oven 2 hours or until slightly shriveled.
4. Cool.
5. For each Flatbread: Spread 1/4 cup (50 mL) dressing onto 1 flatbread; place on parchment paper-lined half sheet pan.
6. Top with 1 cup (250 mL) cheese, 1/4 cup (50 mL) onions, 1/2 cup (125 mL) roasted tomatoes and 0.75 oz (20 g) bacon.
7. Bake in 450F (230C) standard oven 10 min.
8. or until cheese is melted and bubbly.
9. Cut into 8 wedges.
10. Top with 1/2 cup (125 mL) arugula and drizzle with 2 Tbsp.
11. (30 mL) remaining dressing.

grape, olive oil, dressing, flatbreads, cheese, red onions, bacon, baby arugula

Taken from www.kraftrecipes.com/recipes/spicy-blt-flatbreads-164286.aspx (may not work)