Sunday, December 21, 2014

3513. STILTON and BACON TOAST

serves one


3 tablespoons olive oil 
3 slices white bread 
3½ oz. Stilton, sliced
1 plum tomato, sliced
3 rashers smoked streaky bacon 
3 sprigs fresh chervil, to garnish

Preheat the grill to medium. Heat a griddle pan until smoking hot. Drizzle each slice of bread with a tablespoon of olive oil and chargrill each slice on both sides. Remove from the heat and lay the sliced Stilton on top, followed by the sliced tomato. Place under the grill and cook until the cheese is melted and bubbling. Place the bacon onto a baking sheet and grill until crisp. To serve, cut the bacon rashers in half and place on top of the cheese toast. Serve garnished with fresh chervil.


bacon recipe source: Richard Phillips, Ready Steady Cook, BBC-Food

Saturday, December 20, 2014

3512. COLLARD GREENS, BLUE POTATO and BACON SALAD

makes 8 servings 
 
 
6 ounces thick-cut bacon, cut into 1/4-inch dice 
1 pound baby blue potatoes, quartered  
Kosher salt 
Freshly ground pepper  
1/2 cup chopped walnuts 
8 quail eggs
1/4 cup plus 2 tablespoons extra-virgin olive oil 
2 tablespoons apple cider vinegar  
1 tablespoon Dijon mustard 
pinch of sugar 
1 1/2 pounds young collard greens—stems discarded and leaves halved lengthwise and cut into 1/2-inch-thick ribbons  
4 ounces Stilton cheese, crumbled 
 
Preheat the oven to 400°. In a large skillet, cook the bacon over moderate heat, stirring occasionally, until crisp, about 8 minutes. Using a slotted spoon, transfer the bacon to paper towels.  
 
On a large rimmed baking sheet, toss the quartered potatoes with the rendered bacon fat and season with salt and pepper. Roast for about 40 minutes, stirring once, until the potatoes are tender and browned. Let cool. 
 
Meanwhile, spread the walnuts in a pie plate. Bake for about 12 minutes, until golden and fragrant. Let cool slightly, then roughly chop the walnuts.  
 
In a small saucepan, cover the quail eggs with water. Bring to a boil and cook for 2 minutes. Drain the eggs and cool them under cold running water. Peel the eggs and cut them in half lengthwise. 
 
In a very large bowl, whisk the olive oil with the vinegar, mustard and sugar. Season the dressing with salt and pepper. Add the collards, bacon and potatoes and toss well. Scatter the toasted walnuts, eggs and Stilton on top and serve.
 
 
bacon recipe source: Melia Marden, Food & Wine, April 2014

Friday, December 19, 2014

3511. MUSTARD-AND-BACON-CRUSTED CHICKEN BITES with BACON AIOLI

makes 12-16 bites


Chicken bites 
4 jumbo chicken tenderloins (about 10-12 ounces total)
1/2 cup mustard powder
1 teaspoon chopped flat-leaf Italian parsley
1/2 cup cooked and chopped bacon
2 cups panko breadcrumbs
6 eggs
1 cup canola oil
 
Bacon aioli 
1/2 cup mayonnaise
2 teaspoons fresh squeezed lemon juice
1 teaspoon chopped garlic
4 bacon strips, cooked and roughly chopped
 
Roll chicken tenderloins in mustard powder. Combine chopped parsley, cooked bacon and panko in a separate bowl. In a third bowl, beat eggs with 3 tablespoons water.
 
Dredge the chicken in the egg wash, covering the chicken completely. Remove it from the egg wash, allow any excess liquid to drip off, and roll the chicken in panko mix until completely covered. Remove and place in refrigerator until ready to cook.
 
When ready to cook, heat 1 cup oil in a saucepan over medium heat and cook both sides of chicken until chicken is cooked through, about 2–3 minutes each side (internal temperature of 160°F). Cut chicken into 1/2-inch pieces and serve with bacon aioli.
 
 
bacon recipe source: Food Republic (@foodrepublic), December 13, 2013; adapted from Small Bites Big Flavor: Simple, Savory, and Sophisticated Recipes for Entertaining by Eric Levine (Lyons Press, 2013)

Thursday, December 18, 2014

3510. BACON-WRAPPED DOUBLE PORK MEATLOAF

yields 8 to 10 servings


1 tablespoon vegetable oil
1/2 medium white onion, finely chopped (about 1 cup)
2 medium garlic cloves, minced
Leaves from 4 sprigs thyme (about 1 teaspoon)
2 large eggs
1/2 cup well-shaken lowfat buttermilk
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 pounds ground pork
1 pound bratwurst pork sausage, removed from casings and broken up
1 cup crushed saltine crackers (about 20)
1/4 cup finely chopped fresh Italian parsley leaves
8 strips bacon

Heat the oven to 400 degrees F and arrange a rack in the upper third. Line a baking sheet with foil and set aside.

Add the oil to a medium pan over medium heat. When the oil shimmers, add the onion, garlic and thyme and cook until softened, about 3 minutes; set aside.

In a large bowl, add the eggs, buttermilk, mustard, Worcestershire, salt, and pepper. Whisk until the eggs are broken up and evenly combined. Add the onion mixture, ground pork, sausage, cracker crumbs, and parsley. Mix until thoroughly combined (don't squeeze mixture).

Dampen your hands, and put the meat on the prepared baking sheet. Form the meat into a 9 by 5- inch loaf. Arrange the bacon across the top of the loaf and bake until the internal temperature is 155 degrees F, on an instant-read thermometer, about 55 to 65 minutes. Remove from the oven to a cutting board and let cool for 10 to 15 minutes before slicing and serving.


bacon recipe source: Aida Mollenkamp, "Dinner Party Pork," Ask Aida, Food Network

Wednesday, December 17, 2014

3509. FRESH GRILLED CORNBREAD with BACON-BLACKBERRY COMPOTE

olive oil 
3-4 ears corn (shucked) 
1 1/4 cups buttermilk 
eggs 
1/2 cup maple syrup 
2 cups cornmeal 
1 cup all purpose flour 
4 teaspoon baking powder 
pinch salt 
1/2 cup cold unsalted butter (cut in 1/2-inch cubes) 
6 slices bacon 

Blackberry compote 
1 pint fresh blackberries 
4 tablespoons honey 
Zest of 1 lemon 
1/2 cup water (plus more if needed) 

Preheat oven to 375°F. 

Preheat grill to medium-high. Brush the corn with olive oil and grill for 2-3 minutes per side, until corn is lightly charred in places. 

Stand the corn and carefully cut off the kernels, reserving the kernels and any liquid. 

In a large bowl, whisk together the buttermilk, eggs, and maple syrup. In a large food processor, combine the cornmeal, flour, baking powder, and salt, pulsing a few times to mix. Add the butter and corn kernels and pulse until corn and butter are coarsely chopped. Stir this dry mixture into the wet mixture and transfer to a lightly oiled 9x9 baking dish. 

Bake for 45 minutes to an hour, until golden and a cake tester comes out clean. Rest 20 minutes before cutting. 

Meanwhile, arrange the bacon on a wire rack lined baking sheet. Cook for 10-15 minutes, until crispy. Once cooled, crumble into small bits. 

If desired, warm the slices of cornbread on the grill. Drizzle compote over cornbread and garnish with crumbled bacon. 

For the blackberry compote: Combine all of the ingredients in a small saucepot, and bring to a boil. Simmer 10 minutes, just until blackberries begin to break down slightly.


bacon recipe source: Daphne Oz, The Chew, ABC-TV
 

Tuesday, December 16, 2014

3508. BACON HASSELBACK POTATOES

yields 12 servings
 
 
4 slices thick-cut bacon, each cut crosswise into 9 pieces
Kosher salt
12 medium Yukon gold potatoes, peeled
1 stick unsalted butter
Sea salt and freshly ground pepper
2 scallions, finely chopped
2 tablespoons finely chopped fresh parsley
1 clove garlic, finely chopped

Lay the bacon pieces on a baking sheet and freeze until hard, about 30 minutes. Meanwhile, preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil.

Using a sharp knife, make crosswise cuts in each potato, about 1/8 inch apart, stopping about 1/4 inch from the bottom.

Add the potatoes to the boiling water and cook 4 minutes. Remove with a slotted spoon and carefully transfer to a baking sheet; let cool slightly. Pat the potatoes dry, then insert 3 pieces of the frozen bacon into the cuts of each potato, spacing the bacon evenly and letting it poke out of the top. Melt 5 tablespoons butter and brush generously over the potatoes and in the cuts. Reserve any excess butter for basting. Season the potatoes with salt and pepper.

Transfer the potatoes to the oven and bake until the outsides are browned and crisp, about 2 hours, basting halfway through with the reserved melted butter.

When the potatoes are almost done, melt the remaining 3 tablespoons butter and mix with the scallions, parsley and garlic. Spoon over the potatoes and roast 5 more minutes. Transfer to a platter and season with salt and pepper.


bacon recipe source: Food Network Kitchen, Food Network Magazine

Monday, December 15, 2014

3507. SWEET CHILI BACON-WRAPPED CHICKEN TENDERS

yields four servings


4 (4 ounces each) skinless chicken breasts, cut into 1-inch-thick strips
6 to 8 slices thin-cut bacon, cut into halves
2/3 cup brown sugar
2 tablespoons chili powder
1 teaspoon garlic powder
1/8 teaspoon pepper

In a small bowl, combine chili powder, garlic powder and pepper. Roll chicken in chili mixture to coat. Wrap each chicken strip with bacon and using wooden picks, secure top and bottom of bacon. Gently roll bacon-wrapped chicken in brown sugar until coated. Arrange prepared chicken on rack set over a broiler pan and bake in a 350 F oven for about 20 to 25 minutes or until bacon is crisp and chicken is cooked through.


bacon recipe source: Lalaine Manalo, Onion Rings and Things (@ORingsandthings), December 22, 2013

Sunday, December 14, 2014

3506. BACON CHOCOLATE BARK

makes four servings
 
 
2 slices thick-cut bacon
1 tablespoon caramel sauce
2 1 oz. squares bittersweet chocolate, unwrapped 
 
Place bacon on a rack in a shallow pan. Brush bacon with caramel sauce. Bake at 350 degrees F for 20 to 25 minutes until crisp. Once cool, cut into 1-inch pieces. Meanwhile, line a small baking sheet with parchment paper. Place bittersweet chocolate square about 1-inch apart prepared baking sheet. Bake chocolate for 4 to 5 minutes or until softened. Using a spoon, spread the chocolate to a thin even later. Place the bacon pieces on top. Chill for at least 30 minutes or until chocolate is set. Wrap in plastic wrap. Store in the refrigerator for up to 3 days.
 
Note: If you are using a chocolate candy bar, reduce baking time to 2 to 3 minutes or until softened. Spreading is not necessary.
 
 
bacon recipe source: Better Homes and Gardens

Saturday, December 13, 2014

3505. BACON PLANTAIN FRITTERS

serves 6 fritters 
 
 
4 strips bacon, diced
2 large ripe plantains, mashed
½ teaspoon cinnamon
½ teaspoon sea salt
 
In a skillet over medium heat, cook the bacon until crispy, roughly 8 to 10 minutes. Remove the cooked bacon bits from the pan and add to the mashed plantains. Add in the spices and mix until well combined. With a large spoon, scoop the batter and place in the skillet and shape into a 3 inch fitter in the skillet. Cook for 4 to 5 minutes and then flip and repeat.
 
 
bacon recipe source:

Friday, December 12, 2014

3504. TOMATO, BACON, AVOCADO with ARUGULA PESTO TEA SANDWICH

makes 16 finger sandwiches

8 slices of rustic bread
1 1/2 pounds of bacon (about 24 slices), cooked
1 ripe firm-ripe avocado
1 teaspoon of fresh lemon juice
2 medium size tomatoes, halved and sliced thin
6 tablespoons (1/4 stick) of unsalted butter, room temperature
1 bunch or 1/4 cup of arugula, cleaned and trimmed
1/2 garlic clove
3 tablespoons of finely grated parmesan cheese
1 tablespoon of pine nuts
Salt and pepper to taste

Cook bacon in a 12-inch heavy skillet over moderate heat, turning occasionally, until crisp. Using tongs, transfer bacon to paper towels to drain. To make the pesto butter: Combine butter, arugula, garlic, Parmesan and pine nuts in the bowl of a food processor fitted with a metal blade. Process until blended. Set aside. Salt and pepper to taste. Halve, pit, and peel avocado, then slice lengthwise. Gently toss slices with lemon juice. Spread a thin layer of pesto across each slice of bread. Layer with tomato, bacon and avocado and top with a slice of bread with pesto. Cover with damp paper towels until ready to serve. Trim crusts off edges of sandwiches and cut into halves, quarters, or triangles.


bacon recipe source: Laura Klein, Organic Authority (@OrganicAuthorit), October 27, 2006

Thursday, December 11, 2014

3503. BOK CHOY with BACON and ONIONS

serves four


4 slices bacon
2 pounds baby bok choy
1 teaspoon olive oil
¼ cup diced onion
1 teaspoon red pepper flakes
2 cloves garlic, minced
salt to taste

Cut the 4 slices of bacon into a large dice. Fry it up in a skillet over med-high heat until it's all happy and browned and crispy. Meanwhile, dice the onions and mince the garlic. Wash your bok choy, cut off the root and hard stems, and chop into big pieces. Put the crispy bacon a paper towel and set aside. Add a splash of olive oil to the pan and reduce the heat to med-low. Sauté the onion, red pepper flakes and garlic until they're all nice and sweet and tender and lightly browned. Add the bok choy or whatever greens you like. Cover and cook over low med-heat for about 5 minutes. Then remove the lid, turn the heat back up to medium, and stir it around. Let it cook another few minutes until it's tender. Return the bacon to the pan, mix it up and season to taste. Serve immediately.


bacon recipe source: Jo-Lynne Shane (@JoLynneShane), May 23, 2012

Wednesday, December 10, 2014

3502. SABAW NG MONGGO (MUNG BEAN SOUP with BACON)

1 cup monggo or mung beans (dried)
8-10 bacon strips
2 tablespoons vegetable or corn oil
4 cloves garlic, minced
1 whole onion, chopped
2 medium tomatoes, chopped
1 inch fresh ginger, peeled, sliced in slivers
8-10 cups soup stock (vegetable or chicken)
1 tablespoons patis (Filipino fish sauce)
2 cups coarsely shredded bok choy or Chinese cabbage
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
boiled white rice, for serving

In a medium bowl, pre-soak the monggo/mung beans in water for about 30 minutes. The water should be enough to cover the beans.

Transfer the water and mung beans to a medium stock pot. Have enough liquid to cover the beans (add more water or else vegetable or chicken soup stock if desired). Over medium high heat, bring this to a boil, then adjust the heat to a low. Simmer and cook for about 45 to 50 minutes till monggo is soft. Add more water if liquid evaporates. The beans should soften while immersed in liquid. Stir the mung beans every now and then so they do not stick to the bottom of the stock pot. Some beans may even pop open in the process. When soft and cooked, set aside till ready to saute.

Pre-cook the bacon strips for 8 to 10 minutes in a skillet over medium heat. When cooked, drain bacon strips on parchment paper or paper towels to remove excess oil.

Use a different medium stock pot. Over medium high heat, add the vegetable or corn oil. (Or you may use the bacon drippings if desired).  Saute the garlic, onions and fresh ginger. Cook for 1 to 2 minutes till onions soften. Add the tomatoes and patis (fish sauce). Continue to cook for 2 to 3 minutes till tomatoes soften.

Add the boiled monggo together with the liquid. Add more soup stock (vegetable or chicken) to the stock pot. Simmer for about 10 minutes for flavors to blend. Toss in the chopped bok choy pieces and cook for 1 to 2 minutes more. Season with salt and black pepper.

Crumble the cooked bacon and sprinkle it on top of the monggo. Serve with boiled white rice.


bacon recipe source: Elizabeth Quirino (@Mango_Queen), Asian in America: January 16, 2014

Tuesday, December 09, 2014

3501. BACON BANANA BREAD

1 box yellow cake mix
2 eggs
4 ripe bananas
8 slices bacon, cooked and crumbled

Smash bananas in a large bowl. Add eggs, cake mix and ¾ of the bacon to the bananas and mix well by hand. Spray 2 loaf pans with nonstick cooking spray and fill with mix. Spinkle a single line of bacon crumbs down the center of each loaf. Bake at 350 F for 35-40 minutes or until completely cooked.


bacon recipe source: Wendy O'Neal, Around My Family Table (@MyFamilyTable), August 25, 2014

Monday, December 08, 2014

3500. WESTERN BACON BURGERS with BBQ MAYO and CRISPY ONION STRINGS

serves four 


1 pound ground beef
½ white onion
2 cups buttermilk
½ cup flour
½ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon paprika
¼ teaspoon cayenne pepper
⅓ cup BBQ sauce
⅓ cup mayo
1 avocado, sliced
8 slices of bacon, cooked til crisp
4 hamburger buns
optional: lettuce and cheese

Thinly slice onion. (The slices should be thin enough that you should be able to see the knife through the end of the onion where you're slicing). Place onion slices in a shallow dish and pour buttermilk over the onions. Move them around so they are all in the buttermilk, but they don't have to be completely covered. Let them soak for about 10 minutes. (Use this time to cook your bacon or slice your avocados!)

In bowl combine flour, salt, garlic power, paprika, and cayenne pepper and wish until well mixed. Dip the onions in the flour mixture, tossing to coat. Put them all in a bowl.

Fill a pan with ½ inch of oil. Preheat oil to 300 degrees. Use tong to place coated onions in the hot oil. After about 30-40 seconds, turn them over once and cook another 30-40 seconds. Place fried onions on a paper towel-lined plate to drain excess oil.

Preheat grill. Shape ground beef into 4 equal sized patties. Grill burgers 4-5 minutes on each side until desired doneness is reached.

Whisk together mayo and bbq sauce. Spread some bbq mayo on the inner sides of hamburger buns. Top with grilled hamburgers, avocados, bacon, and fried onions. Serve immediately.


bacon recipe source: Tiffany, Creme de la Crumb (@CremedelaCrumb1), July 11, 2014

Sunday, December 07, 2014

3499. ADOBO CHICKEN with BACON and BAY LEAVES

makes six servings 


3 ounces thick-cut bacon, cut into 1/4-inch matchsticks 
6 large chicken thighs (about 8 ounces each) 
salt 
freshly ground black pepper 
6 garlic cloves, minced 
1 large shallot, thinly sliced 
1/4 cup plus 2 tablespoons coconut vinegar or cider vinegar
3 cups low-sodium chicken broth 
1 1/2 tablespoons fish sauce 
1 1/2 tablespoons shiro shoyu (white soy sauce) 
6 bay leaves 
pinch of cayenne
 
In a large, deep skillet, cook the bacon over moderate heat until browned, 3 minutes. Transfer the bacon to a plate, leaving the fat in the skillet. Season the chicken lightly with salt and pepper and add it to the skillet, skin side up. Cook over moderately low heat, turning once, until browned all over, 12 minutes. Transfer the chicken to a plate. 
 
Spoon off all but 2 tablespoons of the fat from the skillet. Add the garlic and shallot and cook over low heat, stirring, until softened, about 3 minutes. Add the vinegar and cook until reduced by half, scraping up any bits stuck to the pan, about 2 minutes. Add the broth, fish sauce, shiro shoyu, bay leaves and cayenne and bring to a simmer.  
 
Return the chicken and bacon to the skillet and cook over moderately low heat, turning once or twice, until the chicken is cooked through and the sauce is reduced by half, about 30 minutes. Discard the bay leaves, spoon off the excess fat and serve.
Note: The adobo chicken can be refrigerated overnight or frozen for 2 weeks.
 
 
bacon recipe source: Paul Qui, Food & Wine, May 2013 

Saturday, December 06, 2014

3498. BACON, CHEESE and BARLEY STUFFED CAPSICUM

1 cup raw barley or rice
2 teaspoons oil
1 onion, peeled and diced
2 rashers middle bacon
2 cloves garlic, peeled and dice
1.5 cups grated cheese
1/2 cup sun dried tomatoes, drained and sliced
4 medium capsicums (red, orange and yellow are sweetest)
Parsley
Salt and pepper to taste

Simmer the barley in plenty of water for 20 minutes. Drain the barley once cooked. Preheat oven to 440ºF. Heat a frypan on medium heat and add oil. Fry the onion until translucent. Add the bacon and garlic and fry until cooked through. Add the drained barley, sun dried tomatoes and 3/4 of the cheese. Season to taste with salt and pepper if needed. Slice the tops off the capsicum and remove the inside and seeds. Fill the capsicums with the barley filling and top with the remaining cheese. Place the tops back on the capsicums and bake for 30 minutes or until the capsicums are soft.


bacon recipe source: Lorraine Elliott, Not Quite Nigella (@NotQuiteNigella), June 1, 2014

Friday, December 05, 2014

3497. CORN, BACON and CAPSICUM FRITTERS with AVOCADO SALSA

makes four servings


2 cups frozen corn kernels
2 bacon rashers, rind and excess fat trimmed, finely chopped
1 red capsicum, halved, deseeded, finely chopped
2 eggs, lightly whisked
3/4 cup self-raising flour
1/3 cup milk
Salt & freshly ground black pepper
2 tablespoons vegetable oil
1 ripe avocado, halved, stone removed, peeled, chopped
1 ripe tomato, finely chopped
2 tablespoons coarsely chopped fresh coriander
1 tablespoon fresh lime juice
mixed salad leaves, to serve

Cook corn in a medium saucepan of boiling water for 2 minutes or until tender. Refresh under cold running water. Drain well.

Heat a frying pan over high heat. Add bacon and capsicum and cook, stirring, for 5 minutes or until golden brown. Remove from heat.

Combine the egg and flour in a bowl. Gradually stir in the milk. Add corn, bacon and capsicum, and stir to combine. Season with salt and pepper.

Heat half the oil in a large non-stick frying pan over medium heat. Spoon four 80ml (1/3-cup) portions of corn mixture evenly around the edge of the pan. Cook for 2-3 minutes each side or until golden brown and cooked through. Transfer to a plate and cover to keep warm. Repeat with remaining oil and corn mixture, reheating pan between batches.

To make the salsa, combine the avocado, tomato, coriander and lime juice in a bowl. Taste and season with salt and pepper.

Place fritters on serving plates. Top with salsa and serve with mixed salad leaves, if desired.



bacon recipe source: Sarah Hobbs, Australian Good Taste, November 2004, p. 32

Thursday, December 04, 2014

3496. RUM and COLA FLOAT with BACON STRAW

1 scoop vanilla ice cream 
1 shot spiced rum
1 strip bacon
cola
brown sugar 
 
Make the bacon straw: Roll up some tin foil into a dowel and wrap a piece of bacon around it. To properly do this, place the bacon onto a cutting board and place the foil stick at a 45 degree angle touching one end of the bacon. Roll the foil wrapping the bacon around it as you go, being careful that the bacon slightly overlaps itself with each revolution. In the end, the bacon should be tightly wrapped like a ribbon. 
Lightly coat the bacon with brown sugar. Bake in the oven for about 15-20 minutes at 325 degrees until crisp. 

To take the bacon off the foil, twist the ends of the foil to thin it, and slowly spin it out of the bacon. Cut the ends off the bacon to make it form a more perfect straw. There will be areas where the bacon isn't fully sealed, but it should still work. 

Make the drink by mixing the rum and cola. Add a scoop of ice cream and stick in the straw. Serve.


bacon recipe source: The Food in my Beard (member), tablespoon (@tablespoon), November 19, 2012 

Wednesday, December 03, 2014

3495. BROWN SUGAR BAKED BEANS with BACON

serves 15-20


2 cans (29 oz each) of good quality baked beans
4 slices thick-cut bacon, cooked and crumbled
3 tablespoons brown sugar
2 teaspoons mustard powder
3 tablespoons ketchup
2 tablespoons onion powder or dried minced onion
¼ teaspoon freshly ground black pepper

Set oven to 350F. Combine all ingredients, except for bacon, in a serving dish of your choice. Stir to fully incorporate ingredients. Sprinkle crumbled bacon evenly on top. Cover and place in oven for 15-20 minutes or until dish is hot. Serve warm.


bacon recipe source: Chew Out Loud (@chewoutloud), June 14, 2013

Tuesday, December 02, 2014

3494. ALMOND-BACON CHEESE CROSTINI

makes 36 servings


1 French bread baguette (1 lb), cut into 36 slices
2 cups (8 oz) shredded Monterey Jack cheese
2/3 cup mayonnaise
1/2 cup sliced almonds, toasted
6 bacon strips, cooked and crumbled
1 green onion, chopped
dash salt
additional toasted almonds, optional 

Place bread slices on an ungreased baking sheet. Bake at 400° for 8-9 minutes or until lightly browned. Meanwhile, in a large bowl, combine the cheese, mayonnaise, almonds, bacon, onion and salt. Spread over bread. Bake for 7-8 minutes or until cheese is melted. Sprinkle with additional almonds if desired. Serve warm.


 
 
bacon recipe source: Country Woman Christmas Annual 2007, p. 42; Taste of Home (@tasteofhome), PO Box 5294, Harlan, IA 51593-0794