8 slices bacon, cooked
¼ cup parmesan cheese, grated
1 cup manchego cheese, shredded
8 small English muffins
1½ cups roasted red pepper, finely diced
2 cups artichoke hearts (non-marinated), drained
Preheat the oven to 425° F. To make the pesto, puree the artichoke hearts, Parmesan cheese and olive oil in a processor until smooth. Lightly toast the bread and place on a baking sheet. Spread each with a tablespoon or more of pesto (reserve any remaining pesto for another recipe) and then layer with the peppers and 2 pieces of bacon. Sprinkle with Manchego and bake for 12 minutes or until the cheese is melted and golden.
bacon recipe courtesy of: Boar's Head, Sarasota, Florida
