Thursday, January 14, 2010


makes thirty-six appetizers

1 loaf of soft sliced bread
8 to 10 Roma tomatoes
1/4 cup mayonnaise
3 ounces cream cheese
1 tablespoons minced fresh basil
8 slices of bacon

Using a 2-inch biscuit cutter, cut 3 rounds out of each slice of bread. Cut Roma tomatoes into 1/4-inch rounds. Using an electric mixer, whip cream cheese. Add the mayonnaise and whip until smooth, adding the basil last. Dice the bacon and cook until crisp--then drain on paper towel. Spread cream cheese mixture on bread round, top with tomato round and a touch of cooked bacon.

bacon recipe courtesy of: Regina Charboneau, Twin Oaks Bed & Breakfast, 71 Homochitto Street, Natchez, Mississippi 39120-3966, (601) 445-0338 | The Atlantic, Food, December 11, 2009

No comments: