CHEESY BACON BRUSCHETTA
Garlic, plum tomato, bacon, mayo-these and more good things make our Cheesy Bacon Bruschetta a surefire Friday night hit.
Provided by My Food and Family
Categories Appetizers & Snacks
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat broiler.
- Cook and stir bacon in skillet on medium heat 12 min. or until browned. Remove from skillet with slotted spoon; drain on paper towels.
- Spread bread with mayo. Broil, 4 inches from heat, 1 to 2 min. or until toasted; rub with garlic.
- Cover toast slices with 4 cheese pieces, bacon and tomatoes. Top with remaining cheese pieces; broil 1 min. or until melted.
Nutrition Facts : Calories 160, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 9 g
CHEESY BACON STRAWS
Provided by Trisha Yearwood
Categories appetizer
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F and fit a baking sheet with a wire rack.
- In a small saucepot, mix the maple syrup, red pepper flakes, orange juice and 1/4 cup water. Bring to a boil, then remove from the heat.
- Line up the bacon slices on the wire rack and brush with the hot maple syrup mixture. Sprinkle some cheese on each piece of bacon. With a skewer in hand, fold the end of a piece of bacon in half lengthwise and press the skewer through the end. Do this to 4 pieces of bacon, spreading them out evenly across the skewer, and place the skewer on the baking sheet. Twist the bacon pieces into long spirals so as to create straws. Take another skewer and skewer the bottom of each piece of bacon to keep the bacon twisted. Do this to all the bacon.
- Bake until the bacon browns, about 35 minutes. Let cool slightly on the rack; the bacon will get crunchy as it sits. Serve immediately.
FLAKY BACON BRUSCHETTA
Steps:
- For the bacon jam: In a skillet, saute the bacon over medium-low heat until browned and the fat has rendered, 7 to 10 minutes. Transfer to a paper towel-lined plate. Drain off all but 2 tablespoons bacon fat from the pan.
- Reduce the heat to low and add the onions, garlic and mustard seeds to the pan. Saute until the onions are translucent, about 15 minutes. Add the maple syrup, balsamic vinegar, red wine, fish sauce, Worcestershire and cayenne; bring to a simmer, scraping any brown bits from the bottom of the pan with a wooden spoon. Return the bacon to the pan, reduce the heat to medium-low, and cook, stirring occasionally, until deeply caramelized and a jam-like consistency is achieved, 30 to 45 minutes. Transfer to a bowl and chill.
- For the flaky bacon bruschetta: Preheat the oven to 375 degrees F. Line a half-sheet pan with parchment and set aside.
- In a small bowl, whisk together the egg, water and salt to make an egg wash. Set aside.
- Roll the Flaky Pastry Dough into a rectangle slightly larger than 4-by-6 inches. With a very sharp knife, trim the rectangle to exactly 4-by-6 inches and then cut the dough into twelve 2-inch squares. (Note: If the dough is getting warm, transfer it to a parchment-lined pan, cover and refrigerate until chilled, 10 to 15 minutes.)
- To form a bruschetta, fold a square of dough in half to form a triangle. Cut two slits parallel to the edges, leaving a 1/4-inch border and taking care to not cut all the way through to the tip; the triangle will resemble an arrow. Unfold the triangle; the dough should now resemble a square within a square.
- Brush the surface of the dough with egg wash. Take one cut corner of the outside square (rather than one that is attached to the inner square) and fold it over to the edge of the opposite inside square. Fold the other cut corner to the opposite edge of the inner square. Gently press.
- Place 1/2 teaspoon bacon jam in the middle of the formed bruschetta, then brush the edges with egg wash. Transfer to the prepared sheet pan. Repeat with the remaining squares; reserve the remaining bacon jam for another use.
- Bake until puffed and golden brown, about 25 minutes. Serve warm, garnished with cherry tomatoes.
- Add the flour and salt to a large bowl and stir to combine. Add the butter and toss to combine. With your fingers, begin to "smush" the butter into flat pieces. Continue smushing until all the butter is flattened but none of the pieces are larger than a quarter. The flour will look like coarse cornmeal.
- Add the water, quickly folding it in with a wooden spoon to distribute the moisture. (Do not stir vigorously--the dough should appear shaggy.) Use your hands to break up any large clumps of moisture. Then use your knuckles or a palm to smear the dough up the sides of the bowl (a technique known as fraisage). This distributes the butter over a larger surface to achieve larger flakes and compact the dough. Once you've gone around the bowl one time, fold the dough over itself a few times to pick up any dry bits from the bottom. Gently press the dough into a disk. (Note: The dough should remain very cool to the touch throughout the process. If it approaches room temperature, refrigerate it for 5 to 10 minutes to chill.)
- Transfer the dough to a lightly floured work surface and roll out to a 10-by-12-inch rectangle. Perform a letter fold by folding one of the short ends towards the middle and the other short end over the first, like folding a business letter.
- Turn the dough 90 degrees, so the long side faces you, and perform a second letter fold. Turn the dough 90 degrees again; perform a third letter fold.
- If the dough still feels cool, it can be used immediately. Otherwise, wrap it in plastic wrap and chill for at least 20 minutes. The dough can be refrigerated for up to 1 week or frozen for up to 1 month.
CHEESY BACON TWISTS RECIPE BY TASTY
Here's what you need: puff pastry, egg, paprika, cheddar cheese, rashers streaky bacons, brown sugar, fresh rosemary
Provided by Dhruv Vohra
Categories Snacks
Yield 10 twists
Number Of Ingredients 7
Steps:
- Roll out the pastry and brush with the beaten egg.
- Sprinkle on the paprika and cheese evenly, then sprinkle flour on a rolling pin and flatten down.
- Cut into ½ inch (1 ¼ cm) wide strips, then fold in half and pinch the ends together. Gently twist pastry.
- Wrap bacon around the twists.
- Sprinkle on brown sugar and minced rosemary.
- Bake at 350°F (190°C) for 45-50 minutes, turning halfway through to make sure they are golden brown all over.
- Enjoy!
Nutrition Facts : Calories 280 calories, Carbohydrate 11 grams, Fat 20 grams, Fiber 0 grams, Protein 12 grams, Sugar 0 grams
BACON BRUSCHETTA BAGUETTE
Try a twist on a classic with Bacon Bruschetta Baguette. Cheesy garlic bread with tangy MIRACLE WHIP Dressing make Bacon Bruschetta Baguette a can't miss.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 20m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Heat grill to low heat.
- Combine all ingredients except baguette halves; spread onto baguette halves. Place on sheet of heavy-duty foil.
- Grill 8 to 10 min. or until cheese mixture is hot and bubbly, and bread halves are toasted around the edges.
Nutrition Facts : Calories 170, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
BACON CHEESE FRITTATA
Make this frittata even easier by using cooked bacon from the freezer. It's a wonderful dish to serve at brunch or to take as leftovers for lunch.
Provided by Mildred Marie Martin
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11-inch baking dish.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble.
- Beat eggs, milk, butter, salt, and ground pepper in a bowl; pour into prepared baking dish. Sprinkle with onions, bacon, and Cheddar cheese.
- Bake in preheated oven until a knife inserted near the center comes out clean, 25 to 30 minutes.
Nutrition Facts : Calories 244.7 calories, Carbohydrate 3 g, Cholesterol 227.6 mg, Fat 19.1 g, Fiber 0.1 g, Protein 15.3 g, SaturatedFat 9.5 g, Sodium 602.5 mg, Sugar 2.5 g
CHEESY BACON BRUSSELS SPROUTS
Brussels sprouts bring flavor to cooked bacon in this cheesy side dish, ready in just an hour's time.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h
Yield 10
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. In 3-quart saucepan, place Brussels sprouts; add enough water just to cover. Heat to boiling; boil 6 to 8 minutes or until crisp-tender. Drain and return to saucepan; set aside.
- Meanwhile, in 10-inch skillet, cook bacon over medium heat, stirring occasionally, until crisp. Remove bacon with slotted spoon; drain on paper towels and set aside. Drain all but 1 tablespoon bacon fat from skillet.
- Add butter to bacon fat in skillet. Heat over medium-high heat until butter is melted. Add onion; cook 2 to 3 minutes, stirring frequently, until crisp-tender. Add flour, thyme and pepper; cook and stir until well blended. Gradually stir in half-and-half and bouillon granules. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat; stir in Parmesan cheese.
- Pour sauce over Brussels sprouts in saucepan; mix gently. Spoon into 2-quart casserole. Bake uncovered 25 to 30 minutes, sprinkling with crumbled bacon and Cheddar cheese for last 10 minutes of baking, until hot and bubbly.
Nutrition Facts : Calories 130, Carbohydrate 8 g, Cholesterol 20 mg, Fat 1, Fiber 3 g, Protein 6 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 3 g, TransFat 0 g
BEST BACON BRUSCHETTA
Here's my twist on the traditional BLT sandwich. I tossed in fresh basil, feta cheese and balsamic vinaigrette. The small size makes it easy for guests to munch while they mingle.
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 32 appetizers.
Number Of Ingredients 9
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. , Split rolls in half; cut each half into quarters. Lightly brush both sides with oil. Place in an ungreased 15x10x1-in. baking pan. Broil 3-4 in. from the heat for 2-3 minutes on each side or until golden brown., Meanwhile, in a small bowl, combine the tomatoes, salt and pepper. , Top each piece of toasted bread with bacon, tomato mixture, cheese and basil; drizzle with vinaigrette. Serve immediately.
Nutrition Facts : Calories 71 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 171mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
CHEESY BRUSCHETTA SPREAD
Every bite of this cheesy dip delivers tons of flavor. I have been asked over and over again for the recipe. It's so easy to make and a great appetizer for any time of year. -Maggie McDermott, Central Square, New York
Provided by Taste of Home
Categories Appetizers
Time 1h45m
Yield about 4 cups.
Number Of Ingredients 8
Steps:
- In a small bowl, mix cream cheese, pesto, salt and pepper until combined. Transfer to a greased 3-qt. slow cooker. Top with tomatoes and mozzarella cheese. Cook, covered, on low until heated though and cheese begins to melt, 1-1/2-2 hours. If desired, sprinkle with basil. Serve with toasted bread.
Nutrition Facts : Calories 61 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 96mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
CHEESY BACON BUTTERNUT SQUASH BRUSCHETTA
Easy quick and great for a simple appetizer. Make everything ahead, just top the baguettes and melt the cheese. Very quick. This is also great with a big bowl of soup or salad
Provided by SarasotaCook
Categories Lunch/Snacks
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Squash -- Defrost the squash. In a saute pan add the butter and saute the onion until slightly soft, 3-4 minutes. Add the squash and mash lightly so you get a nice puree. Add the thyme, salt and pepper to taste. Remove to a bowl and cover with foil to keep warm.
- Bacon -- In the same pan after you rinse it out, saute the bacon until brown and crispy. Drain on a paper towel.
- Baguette -- Slice the baguette into thin slices. Brush with the olive oil and toast in a 400 degree oven until brown on each side.
- Finishing -- Top each slice with a spoon of the butternut squash, top with bacon and then cheese. Return to the oven and heat until the cheese is melted and serve.
Nutrition Facts : Calories 597.1, Fat 34.9, SaturatedFat 15.4, Cholesterol 75.5, Sodium 1217.4, Carbohydrate 48.3, Fiber 3.7, Sugar 2.4, Protein 22.6
FAST CHEDDAR BACON BRUSCHETTA
Make and share this Fast Cheddar Bacon Bruschetta recipe from Food.com.
Provided by kelycarter_
Categories High Protein
Time 10m
Yield 24 serving(s)
Number Of Ingredients 4
Steps:
- Combine cheese, mayonnaise and bacon bits.
- Spread about 1 tablespoon on each slice of bread.
- Bake on an ungreased baking sheet at 425' for 5-7 minutes or until cheese is melted.
VELVEETA® CHEESY BACON BRUNCH CASSEROLE
Bacon, eggs and hash browns topped with melty VELVEETA--it's everything you want for brunch in one delicious casserole.
Provided by VELVEETA Cheese
Categories Trusted Brands: Recipes and Tips VELVEETA Cheese
Time 1h10m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees F.
- Cook and stir bacon in large skillet on medium heat 10 min. or until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet.
- Add potatoes, mushrooms, peppers and onions to reserved drippings in skillet; cook 10 min. or until peppers and onions are crisp-tender, stirring occasionally. Stir in VELVEETA. Spoon into 13x9-inch baking dish sprayed with cooking spray.
- Whisk eggs and sour cream in medium bowl until blended; stir in bacon. Pour over vegetable mixture.
- Bake 40 min. or until center is set and casserole is heated through.
Nutrition Facts : Calories 214.5 calories, Carbohydrate 10.4 g, Cholesterol 215.2 mg, Fat 15.2 g, Fiber 1.1 g, Protein 13 g, SaturatedFat 7.3 g, Sodium 555.1 mg, Sugar 3.8 g
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