3797. FIVE INGREDIENT BRUSSELS SPROUT and BACON CROSTINI with WHIPPED BLUE CHEESE

Serves: 24 crostini

6 slices of bacon

6 cups shaved brussels sprouts

¼ teaspoon salt

1 baguette, cut into ½ inch slices

¾ cup crumbled blue cheese

3 ounces softened cream cheese

In a large non-stick skillet, cook bacon until crisp. Drain on paper towel and pour grease into small bowl. Wash pan out. When bacon has cooled, chop finely.

Heat the same pan to a medium heat and add two teaspoons of the bacon grease. Add brussels sprouts and salt. Sauté until softened, about 3-4 minutes. Remove from heat and toss with chopped bacon.

Using a pastry brush, brush crostini with remaining bacon fat. Season with salt and pepper. Heat a grill pan to a medium-high heat and toast bread on both sides until they have grill marks. (You can also pop them on a baking sheet at 350 degrees and bake until crisp, about 5-6 minutes).

In the bottom of a mini food processor or blender, add blue cheese and cream cheese. Blend until smooth.

Spread crostini with whipped blue cheese and top with bacon and brussels sprout sauté.

bacon recipe source: Nicole, Cooking for Keeps (@cookingforkeeps), December 1, 2015

3632. BACON RICOTTA CROSTINI

makes about 30 crostini, serves 10-15 

1 long baguette

2-3 tablespoons olive oil

salt and pepper

15 ounce container ricotta, room temperature

1/2 teaspoon salt

1/2 pound thick-cut bacon

honey

freshly cracked pepper

Preheat your oven to 375 degrees F. Use a serrated knife to cut the baguette into about 30 slices.

Use a pastry brush to coat each side of the slices with olive oil. Sprinkle salt and pepper over one or both sides of the slices.

Spread the bread out onto a large baking sheet, not overlapping. Bake for 5 minutes. Remove from the oven and flip each toast. Bake for another 3-4 minutes. It's okay if they are not browned. Let the toasts cool for a few minutes.

Finely chop the raw bacon. Cook it in a heavy skillet until it is crispy, then remove to a paper towel-lined plate.

Add the ricotta to a medium bowl and stir until smooth. Add 1/2 teaspoon salt, if you want. (This is optional)

When the toasts are cool enough to handle, add a dollop of ricotta to the center of each toast. Top with a sprinkle of bacon.

Sprinkle with freshly ground pepper and more salt, if desired. Drizzle with a little bit of honey.

bacon recipe source: Karen Gifford (@foodcharlatan), The Food Charlatan, November 7, 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

2767. CROSTINI with WILD MUSHROOM, BACON and ROSEMARY

makes 10-15 crostini


1/4 pound bacon, diced into small pieces

1 shallot or small red onion, minced
1 teaspoon fresh rosemary, chopped
1 pound wild mushrooms, cleaned and sliced or torn
1/4 cup of vermouth
salt and pepper to taste
2 tablespoons flat-leaf parsley, minced

olive oil, for brushing on crostini
1 baguette, sliced 1/2” thick

Heat a large sauté pan over high heat. Add the bacon, turn the heat down to medium and render the fat out of the bacon. After a few minutes, add the shallot and rosemary and stir. Cook for another few minutes. Add the mushrooms to the pan, raise the heat and stir until a lot of the water has evaporated out of the mushrooms, about 5 minutes. Leave the mushrooms to brown and caramelize on the bottom of the pan and then deglaze the pan with the vermouth, scraping up any browned bits. Season with salt and pepper to taste. Stir in the Italian parsley and keep warm. Heat a broiler or grill. Lightly brush olive oil onto the sliced bread and cook under the broiler or grill until lightly browned, 1-2 minutes. Top each piece of crostini with some of the mushroom mixture, garnishing with rosemary flowers if you have them.

bacon recipe courtesy of: Becky Selengut, Cornucopia Cuisine, Seattle, Washington

2747. YELLOWTAIL TARTAR with BACON and TANGERINE DRESSING

yields four servings


Bacon and Tangerine Dressing:
3 tangerines, zested and juiced
1 pound sliced bacon, cut into 1/4-inch strips
Extra-virgin olive oil
1 teaspoon whole-grain mustard

Crostini:
2 tablespoons fennel seeds
1 baguette, sliced into 1/4-inch-thick slices
Extra-virgin olive oil
Kosher salt and freshly ground black pepper

Yellowtail Tartar:
1 pound yellowtail tuna, 1/4-inch dice
1/4 cup fresh flat-leaf parsley, picked and chopped
2 tablespoons capers
1 tablespoon red wine vinegar
1 1/2 teaspoons whole-grain mustard
1 teaspoon chipotle puree
3 scallions, thinly sliced
3 fresh thyme sprigs, leaves picked and finely chopped
1 shallot, brunoised
1/2 lemon, juiced
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
Bull's blood, for garnish
Chervil, for garnish

Special Equipment: 2 1/2-inch ring mold

Note: Bull's blood is a variety of heirloom beet, typically grown and used for its dark purple leaves.

For the bacon and tangerine dressing: Strain the tangerine juice through a mesh strainer into a small saute pan. Bring the juice to a simmer and reduce to a syrup consistency, about 5 minutes. Remove from the heat and let cool.

Heat a large saute pan over medium-high heat. Cook the bacon in a little olive oil until crispy, about 7 minutes. Transfer to paper towels to drain, reserving the fat from the pan in a small bowl.
Whisk together the mustard, 2 tablespoons of reserved bacon fat, the tangerine zest and the tangerine reduction in a small bowl.

For the crostini: Preheat a grill pan over medium-high heat. Toast the fennel seeds in a small saute pan over medium heat until fragrant, about 3 minutes, and then grind in a spice grinder. Brush both sides of the baguette slices with a little olive oil and season generously with salt, black pepper and ground fennel seed. Grill until the bread is toasted, 3 minutes per side. Remove and reserve.

For the tartar: Combine the yellowtail, parsley, capers, vinegar, mustard, chipotle puree, scallions, thyme, shallots, lemon juice and a drizzle of olive oil in a large bowl. Adjust the seasoning with salt and black pepper. Plate with the ring mold.

Drizzle some of the dressing around the plate and garnish with reserved bacon pieces. Dress the bull's blood and chervil with some of the vinaigrette, season with salt and black pepper, and use to garnish the tartar. Serve with the crostini on the side.


bacon recipe courtesy of: Bobby Flay, "Worst to First: The Final Battle," Worst Cookes in America, Food Network

2745. BLT BASIL CROSTINI

makes 8-10


8-10 French baguette slices (about 1/2-inch/1-cm thick slices)
1/4 mayonnaise
1/4 cup plain Greek yogurt
1 teaspoon Dijon mustard
1/2 teaspoon freshly squeezed lemon juice
1 tablespoon chopped fresh Italian flat-leaf parsley
1 tablespoon chopped fresh basil
4 slices bacon, cooked and crumbled
3 Roma (plum) tomatoes, thinly sliced
1 cup shredded Swiss cheese

Preheat oven to 350 F. Preheat broiler with rack 4 inches from heat. Arrange baguette slices on a large baking sheet. Baked in preheated oven for 5 minutes or until lightly toasted. In a medium bowl, combine mayonnaise, yogurt, Dijon mustard, lemon juice, parsley and basil. Spread mayonnaise mixture equally over bread rounds. Top with crumbled bacon, tomatoes and shredded cheese. Broil crostini for 2 minutes or until cheese is melted. Serve immediately and top with additional basil, if desired.

bacon recipe courtesy of/excerpted from: 150 Best Grilled Cheese Sandwiches by Alison Lewis © 2012 Robert Rose Inc. www.robertrose.ca. All rights reserved: May not be reprinted without publisher permission.

2670. PARMESAN EGG and GARLIC CROSTINI with BABY ROMAINE SALAD and BACON VINAIGRETTE

Bacon Vinaigrette & Romaine Salad:

1 pound bacon, sliced into ¼-inch cubes
½ cup balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons honey
2 cups extra virgin olive oil
2 cups baby romaine lettuce
1 Fuji apple, peeled, cored and thinly sliced

Parmesan Cream
2 cups heavy cream
2 cups shredded parmesan cheese

Garlic Crostini
1 demi-baguette, sliced ¼-inch thick
Salt and pepper
Extra virgin olive oil
2 cloves garlic, halved
6 eggs
1 tablespoon almonds, crushed or sliced
½ cup cherry tomatoes, quartered

Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 8 to 10 minutes. Drain the bacon on a paper towel-lined plate and reserve the fat.

Make the vinaigrette: Whisk the balsamic vinegar, Dijon mustard and honey together in a mixing bowl. Slowly drizzle in the bacon fat and olive oil while whisking rapidly until the salad dressing is thick and creamy. Toss the baby romaine, apples, cherry tomatoes and bacon crisps with the vinaigrette.

Make the parmesan cream: Heat the milk in a heavy saucepan over medium heat until bubbles form at the edges. Reduce the temperature to low and stir constantly until the cream coats the back of a metal spoon. Remove from heat and stir in the parmesan cheese.

Make the crostini: Lay bread slices on a foil-lined baking pan. Brush each baguette slice with extra virgin olive oil and season with salt and pepper. Toast the bread slices and rub each slice with the garlic.

Cook the egg: In a large skillet, melt butter over medium high heat. Crack eggs in pan and cook to desired firmness.

Assemble: Layer an egg, parmesan cream, crushed or sliced almonds on a toasted baguette slice. Garnish salad and crostini with tomatoes and serve.


bacon recipe courtesy of: Antonia Lofaso, for In the Kitchen, A Bullseye View: Behind the Scenes at Target, September 20, 2011

2292. SCOTCH-MARINATED SKIRT STEAK with BACON PEANUT CRUNCH

yields four servings


For the crostini:
12 slices baguette
Extra-virgin olive oil

For the bacon peanut crisp:
4 slices bacon
1/2 cup roasted, unsalted peanuts, chopped
1/2 cup fresh cilantro leaves, chopped

For the steak:
1/2 tablespoon Italian seasoning
1/2 tablespoon ground sage
1/2 tablespoon salt
3/4 teaspoon Spanish paprika
3/4 teaspoon garlic powder
1 cup Scotch whisky
1 tablespoon Dijon mustard
1/2 pound skirt steak

Preheat the oven to 350 degrees F.

Place the baguette slices onto a baking sheet and drizzle with olive oil. Toast bread until golden brown, approximately 6 to 8 minutes.

In a saute pan over medium-high heat, cook the bacon until crisp. Remove and let cool. In a mixing bowl, crunch the bacon, add peanuts and chopped cilantro.

Preheat a grill or a grill pan to high heat.

In a large bowl, whisk together the Italian seasoning, sage, salt, paprika, garlic powder, Scotch, and mustard. Add the steak to the bowl and coat it with the marinade. Marinate the steak for at least 15 minutes. Remove the steak from the marinade and grill until medium-rare, about 4 minutes on each side. Allow the steak to rest for a few minutes, then slice it thinly, against the grain.

To assemble the dish: Spread the crostini with creme fraiche, put the steak slices on the crostini, and top with a little of the bacon and peanut crunch.


bacon recipe courtesy of: Serena Palumbo, "Retro Palm Springs," Food Network Star, Food Network

2132. ACORN SQUASH CROSTINI with CRISPY BACON and SAGE

serves fifteen


1 large (1.5 pound) acorn squash, halved, seeds scooped out
4 tablespoons butter
Kosher salt
freshly ground black pepper
¼ cup whole milk
½ pound bacon, roughly chopped
30 sage leaves
1 baguette, thinly sliced on the bias

Preheat oven to 375°F. Place squash in parchment-lined baking pan. Melt 2 tablespoons butter in microwave and brush squash thoroughly, pouring any extra into squash cavity. Sprinkle with salt and pepper. Bake for 30-40 minutes, until the squash halves are easily pierced with knife.

Cool until easy to handle. Scoop out flesh and transfer to food processor. Add milk and process until smooth. Taste for salt, adding more as necessary. Set aside (this can be done up to 2 days in advance).

Meanwhile, place bacon and sage in baking pan and toss with small drizzle of olive oil. Season lightly with some salt and pepper. Bake for 15-20 minutes, until bacon has rendered all its fat, and sage is dark and crispy. Set aside.

Arrange bread slices on a baking sheet and brush lightly with olive oil. Toast in the oven for about 5 minutes, until crusty, but not browned.

In medium frying pan over medium heat, melt remaining 2 tablespoons butter. When butter has melted and is slightly foamy, give it a stir. Continue cooking until light golden brown, about 1 minute longer, then immediately add squash puree and stir to combine.

Scoop 1 tablespoon of the warm squash mixture onto each slice of bread. Top with a piece of crispy bacon and sage, and serve.


bacon recipe courtesy of: Phoebe Lapine and Cara Eisenpress, Big Girls Small Kitchen | Serious Eats, December 21, 2010

2039. FETA CROSTINI with TOMATO, BACON and APPLE JAM

makes 30 crostini


1/2 lb. smoked bacon
1 28-oz. can diced tomatoes, drained
1 cup sugar
1 medium apple, peeled, cored and diced
1 small yellow onion, diced
3 tablespoons cider vinegar
1-1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 loaf baguette-style French bread, thinly sliced and toasted (about 30 slices)
1 8-oz. block feta cheese, crumbled
snipped fresh chives

In a large skillet over medium heat, cook the bacon until it is just browned, about 5 minutes. Transfer the bacon to paper towels to drain excess fat. Crumble or cut into small pieces.

In a large saucepan combine the drained tomatoes, sugar, apple, onion, vinegar, salt, pepper, and bacon. Bring to a boil over medium heat and cook, stirring often, for 12 minutes or until apples are tender and most of the liquid is reduced.

Remove pan from heat; let sit for 5 minutes.

Arrange baguette slices on a serving platter, top with a dollop of warm jam, the feta, and chives.


bacon recipe courtesy of: Better Homes and Gardens, Meredith Corporation, 1716 Locust Street, Des Moines, Iowa 50309-3023

1548. GOAT CHEESE and BACON CROSTINI

makes 2 dozen


4 ounces soft fresh goat cheese, room temperature
¼ teaspoon coarsely ground black pepper
½ teaspoon lemon zest
1 teaspoon lemon juice
12-inch-thick slices narrow French baguette
1 garlic clove
4 slices of crisp bacon, crumbled
Fresh chervil leaves

Place goat cheese in small bowl. Add pepper, lemon zest and juice. Rub baguette slices with garlic clove. Bake until just crisp, but not starting to brown, about 5 minutes. Remove from oven and immediately cut the slices in half, with a sharp serrated knife. Spread about a teaspoon of goat cheese atop the toasted baguette slices and top with crumbled bacon and a few chervil leaves. Press gently to make sure bacon and chervil are in place. Place crostini on platter and serve.


bacon recipe courtesy of: New Orleans Food and Recipe News, The Times-Picayune, December 27, 2007

1547. BACON and BLUE CHEESE CROSTINI

yields eight servings


24 prepared garlic crostini
1/2 cup blue cheese, crumbled
1/2 lb. bacon, cooked and coarsely chopped

Top each crostini with about 1 teaspoon of cheese and a good pinch of bacon. Place on baking sheet and broil, 6 inches from heat source, at 500ºF for about 5 minutes or until cheese is slightly browned and bacon is hot.


bacon recipe courtesy of: Hormel, Hormel Foods Corporation, Consumer Response, 1 Hormel Place, Austin, Minnesota 55912

1529. GRILLED CORN, BACON and CHILE CROSTINI

makes six servings


2 ears corn, shucked
extra-virgin olive oil, for brushing and drizzling
kosher salt
4 strips bacon, julienned
2 Fresno chile peppers, cut into thin rounds
3 to 4 tablespoons red wine vinegar
4 scallions, thinly sliced on the bias
6 thick slices baguette
2 cloves garlic

Preheat a grill to medium. Lightly brush the corn with olive oil and season with salt. Grill, turning occasionally, until the corn is charred on all sides and the kernels are soft, 10 to 15 minutes. Remove and set aside until cool, then cut the kernels off the cobs.

Drizzle a saute pan with olive oil; add the bacon and bring to medium heat. When the bacon is browned and crispy, add the chiles and saute for 2 to 3 minutes. Add the corn kernels and toss to combine. Season with salt and stir in the vinegar. Toss in the scallions and remove from the heat.

Toast the baguette slices on the grill until lightly charred. Remove the toasts and rub with the garlic. Drizzle with olive oil and top with the corn-bacon mixture.


bacon recipe courtesy of: Anne Burrell, Food Network Magazine

994. COGNAC and BACON-BRAISED QUAIL with CROSTINI

8 boneless quail
2 tablespoons Essence, recipe follows
4 strips bacon, diced
2 cups julienned onions
1 tablespoon garlic
1 tablespoon chopped thyme
1/2 cup Cognac
1 cup dry red wine
4 cups reduced dark chicken stock
1 tablespoon fresh thyme
1/4 teaspoon salt
1/4 teaspoon cracked black pepper
2 tablespoons cold unsalted butter, cut into pieces
2 tablespoons all-purpose flour

Grilled Crostini:
Olive oil
1 loaf french bread, sliced into 1/4-inch thick slices

Season the quail on both sides with the Essence.

In a large, deep saute pan, cook the bacon over medium heat until brown and the fat is rendered, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Increase the heat to medium-high and add the quail, breast side down, to the fat in the pan. Sear for 2 minutes on each side. Add the onions and cook, stirring, until slightly caramelized, 7 to 8 minutes.

Add the garlic and thyme and cook for 30 seconds. Remove the quail and drain on paper towels. Carefully add the Cognac, and stir to deglaze and remove any browned bits from the bottom of the pan. When the Cognac has almost evaporated, add the red wine, chicken stock, thyme, salt, and pepper, and bring to a boil.

In a small bowl, make a beurre manie by combining the butter and flour and mashing with a fork until well combined. Set aside. Add the flour beurre manie, whisking to combine. Return the quail to the pan and reduce the heat to a bare simmer. Cover with the lid ajar and cook for 10 minutes. Return the bacon to the pan and stir. Remove from the heat and adjust seasoning, to taste. Cover to keep warm until ready to serve. Preheat a grill.

Using a pastry brush, spread the oil over 1 side of the sliced bread. Place on the grill and cook until marked and slightly golden on both sides, about 2 minutes.

Place 2 crostini on each of 4 plates and arrange 1 quail on each. Spoon the sauce over the quail and serve.

Essence (Emeril's Creole Seasoning):

yields about 2/3 cup

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.


courtesy of: New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. William and Morrow, 1993

458. ESCAROLE and BACON CROSTINI with MOSTARDA

makes 4 servings


1 medium head of escarole (about 13 ounces), halved lengthwise
6 tablespoons extra-virgin olive oil, divided, plus additional for brushing
1 1/2 teaspoons coarse kosher salt, divided
Freshly ground black pepper

1 tablespoon plus 1 teaspoon red wine vinegar
1 large garlic clove, minced, plus 1 garlic clove, halved
8 bâtarde slices or large baguette slices or four 5x3-inch country-style bread slices, cut in half crosswise

8 thick slices applewood-smoked bacon, halved crosswise

2 8-ounce balls burrata cheese, each cut into 4 slices
8 teaspoons mostarda

NOTE: If you can't find burrata, substitute fresh whole-milk mozzarella.

Place escarole in bowl. Drizzle with 2 tablespoons oil; sprinkle with 1 teaspoon salt and pinch of ground black pepper. Let stand 5 minutes.

Heat large skillet over high heat. Cook escarole until browned and wilted, about 6 minutes; turn and cook until tender, about 3 minutes. Transfer to cutting board and cool. Cut off root end and any blackened pieces from escarole and discard, then coarsely chop escarole.

Whisk 4 tablespoons oil, vinegar, minced garlic, and 1/2 teaspoon salt in medium bowl. Season with pepper. Add escarole and toss to coat; let stand at least 15 minutes and up to 30 minutes.

Preheat oven to 400°F. Brush bread slices on 1 side with additional olive oil. Place oiled side up on baking sheet and bake until golden, about 6 minutes. Rub bread with halved garlic.

Meanwhile, cook bacon in large skillet over medium-high heat until brown but not crisp.

Place 2 crostini on each of 4 plates. Divide escarole among crostini; top each with 1 bacon piece and 1 cheese slice. Sprinkle with salt and black pepper. Top each with 1 teaspoon mostarda.

Ingredient guide: A sweet-tart Italian condiment made of fruit preserved in syrup, mostarda contains only a bit of mustard and is served like a chutney with savory foods. You'll find it at some supermarkets, Italian markets, specialty foods stores, and cheese stores. Burrata, mozzarella filled with cream and curds, is available at some supermarkets, Italian markets, and cheese stores.


courtesy of: Nancy Silverton, Bon Appétit, March 2006