Thursday, September 21, 2006


6 slices side bacon, chopped
8 oz (250 g) old or extra old cheddar cheese, cubed
1/4 cup (50 mL) butter, cubed
2 tbsp (30 mL) each chopped parsley & green onions
2 tbsp (30 mL) drained hot banana pepper rings or to taste
3/4 cup (175 mL) toasted finely chopped pecans

Cook bacon until crisp; drain well reserving 1 tbsp (15 mL) drippings. Set bacon and drippings aside. Combine cheese, butter, parsley, green onions and banana pepper rings in bowl of food processor fitted with metal blade. Cover and process until smooth, stopping machine to scrape down sides of bowl as necessary. Add bacon and drippings to bowl and process until bacon is finely chopped. Chill mixture 3 hours or until firm enough to roll into 2 dozen balls, about 1-inch (2.5 cm) in diameter. (If mixture softens too much during rolling, return to refrigerator until firm.) Roll balls in chopped pecans and store in refrigerator up to 2 days before serving. Garnish as desired. Serve with crackers.

courtesy of: The Village Cheese Co, Farmstead Artisan Cheese, 3475 Smith Dr. Armstrong, BC V0E 1B0

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