CHEDDAR BACON TOASTS
Four ingredients are all you need to bake up these golden appetizers. They pair perfectly with a bowl of soup or can be served as an after-school snack.-Mary Martin, Columbus, Kansas
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 8 servings.
Number Of Ingredients 4
Steps:
- In a large bowl, combine the cheese, mayonnaise and bacon. Cut the bread into 24 slices, about 1/2 in. each. Spread the cheese mixture on 1 side of each slice. , Place on an ungreased baking sheet. Bake at 425° for 8-10 minutes or until golden brown.
Nutrition Facts : Calories 421 calories, Fat 27g fat (9g saturated fat), Cholesterol 41mg cholesterol, Sodium 777mg sodium, Carbohydrate 31g carbohydrate (1g sugars, Fiber 2g fiber), Protein 13g protein.
BACON-CHEESE APPETIZER TOASTS
A favorite a parties. The mixture freezes well so it can be prepared ahead of time.
Provided by Singer6
Categories Appetizers and Snacks Cheese
Time 25m
Yield 35
Number Of Ingredients 7
Steps:
- Mix processed cheese food, Cheddar cheese, bacon, Worcestershire sauce, and dry mustard together in a bowl.
- Heat skillet over medium heat.
- Butter both sides of each slice of bread and toast in skillet until browned, 1 to 2 minutes per side; arrange onto a baking sheet. Repeat toasting with remaining butter and bread slices.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Spoon cheese-and-bacon mixture atop the toasts. Arrange toasts on a baking sheet.
- Heat toasts under the broiler until the topping is hot and bubbling, about 2 minutes.
Nutrition Facts : Calories 60.4 calories, Carbohydrate 5.6 g, Cholesterol 9.2 mg, Fat 3.2 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 1.8 g, Sodium 182.6 mg, Sugar 0.9 g
MINI BACON AND CHEESE TOASTS
This quick and tasty hors d'oeuvre recipe comes to us from Kay Gillis Perry of Silver Spring, Maryland.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 50
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees. In a food processor, combine cheddar, bacon, and onion. Process until a smooth paste forms, and transfer to a small bowl.
- Arrange bread on two rimmed baking sheets. Bake until crisp but not browned, about 6 minutes. Remove from oven and let cool completely.
- Heat broiler. Top each toast with 2 tablespoons cheese mixture. Broil until topping is lightly browned, about 4 minutes.
Nutrition Facts : Calories 95 g, Fat 5 g, Protein 5 g
MINI BACON CHEESECAKES
Provided by Food Network Kitchen
Time 1h20m
Yield about 24 mini cheesecakes
Number Of Ingredients 10
Steps:
- Make the bacon: Preheat the oven to 350 degrees F. Line a 24-cup mini muffin pan with paper liners. Put the bacon pieces in a large skillet and cook over medium heat, stirring occasionally, until almost completely browned, about 4 minutes. Pour off the drippings and reserve. Sprinkle 1 tablespoon sugar over the bacon and cook, stirring, until the bacon is crisp and glazed, about 3 more minutes. Transfer the candied bacon to a plate; set aside until ready to use.
- Make the crust: Pulse the cookies, butter, the remaining 2 tablespoons sugar, 1 tablespoon bacon drippings, and the salt in a food processor until finely ground. Firmly press 1 heaping teaspoon of the crumb mixture into each mini muffin liner. Bake until the crust is set, about 12 minutes. Let cool in the pan on a rack.
- Make the cheesecakes: Reduce the oven temperature to 325 degrees F. Combine the cream cheese, sugar and vanilla in a stand mixer fitted with the paddle attachment; mix on medium-high speed until light and smooth, 4 to 5 minutes. Add the flour and egg and mix until just incorporated, scraping down the bowl as needed. Fill each mini muffin cup with about 2 teaspoons batter and bake until set, about 20 minutes. Let cool in the pan on a rack, then transfer the pan to the refrigerator and chill at least 4 hours. Top each cheesecake with a piece of candied bacon.
BACON-TOMATO CHEESE TOASTS
Provided by Food Network Kitchen
Time 55m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees. Core the tomatoes and thinly slice. Place in a colander in the sink and sprinkle with 1/2 teaspoon salt; let drain for at least 15 minutes.
- Meanwhile, cook the bacon in a large skillet over medium heat until crisp, about 10 minutes; transfer to a paper-towel-lined plate. Pour off and reserve the drippings, leaving 1 tablespoon in the skillet; toast the bread on one side in the drippings until golden (do this in batches, adding more drippings as needed). Place the bread, toasted-side down, on a baking sheet.
- Combine the cheeses with the mayonnaise, scallions and parsley in a bowl. Spread the cheese mixture on the toasts, reserving about 1/3 cup. Crumble the bacon on top. Shake any excess liquid from the tomatoes; distribute the zucchini and tomatoes among the toasts. Dot with the reserved cheese mixture and season with pepper. Bake until golden brown, 15 to 20 minutes. Serve warm.
BACON AND CHEDDAR TOASTS
An easy recipe from Gourmet magazine that is one of Ruth Reichl's favorites.
Provided by Paul Grimes
Categories Onion Bake Cocktail Party Quick & Easy Horseradish Cheddar Bacon Gourmet New Jersey Hors D'Oeuvre Appetizer New Year's Eve
Yield Makes 56 hors d'oeuvres
Number Of Ingredients 7
Steps:
- Put oven rack in middle position and preheat oven to 375°F.
- Stir together cheese, bacon, onion, horseradish, salt, and pepper in a bowl with a rubber spatula until blended well.
- Spread about 1 1/2 tablespoons mixture evenly to edges of each slice of bread with a small offset spatula or butter knife. Arrange slices in 1 layer on a large baking sheet and freeze, covered with wax paper, until firm, about 15 minutes.
- Trim crusts off bread and reserve for another use (see cooks' note, below), then cut each slice into 4 squares. Bake toasts on baking sheet until beginning to brown on edges, about 20 minutes.
BACON & CHEESE MEATBALL SLIDERS
Homemade beef patties and DIY slider buns make these mini burgers the life of any party. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Thaw dough according to package directions. Cut each roll in half; reshape portions into balls. Place 2 in. apart on lightly greased baking sheets. Cover with clean kitchen towels; let rise in a warm place until almost doubled, about 30 minutes. , Uncover dough; gently press to flatten slightly. Whisk egg and water; brush over tops. Sprinkle with sesame seeds. Bake at 400° for 8-10 minutes or until golden brown. Remove to wire racks., In a large bowl, combine the first five kabob ingredients. Crumble beef over mixture and mix well. Shape into 24 patties. On 24 metal or soaked wooden skewers, alternately thread patties, red pepper and onion, inserting patties sideways., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill kabobs, covered, over medium-high heat for 4-5 minutes on each side or until patties are no longer pink. Remove from the grill; immediately top patties with cheese. Cut buns in half; assemble sliders.
Nutrition Facts : Calories 612 calories, Fat 25g fat (9g saturated fat), Cholesterol 187mg cholesterol, Sodium 1834mg sodium, Carbohydrate 57g carbohydrate (10g sugars, Fiber 4g fiber), Protein 42g protein.
BACON, TOMATO, & CHEESE ON TOAST
This is so simple, I have extra bacon already fried up & ready in the fridge to get at faster. It is nice when you have an abundance of tomatoes from your garden or someone elses.
Provided by mmlwjr
Categories Pork
Time 8m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Toast bread.
- Place bacon on top.
- Then tomatoes.
- Now cheese.
- Toast in toaster oven or microwave.
- You may put the ingredients on differently after you get the hang of them-- darn I don't have any bacon!
BACON AND CHEESE TOAST
An easy and delicious comfort food from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate.
Provided by Molly53
Categories Breakfast
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Beat egg; add milk, baking powder and cheese.
- Mix well and spread on bread slices.
- Place a strip of bacon on top; place under broiler and cook until golden brown.
BACON, EGG, AND CHEESE-STUFFED LOAF
Slices of this hearty bacon- and egg-stuffed loaf are perfect for game day brunches. It's also a tasty variation to add to your breakfast-for-dinner rotation.
Provided by Jill Lightner
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with parchment paper.
- Make a V-shaped cut in the baguette, leaving ends intact. Lift out V-shaped wedge. Hollow out baguette gently to make a long, skinny bread bowl, being careful not to cut through the bottom or sides. Place baguette on the prepared baking sheet.
- Whisk eggs in a bowl. Add milk; whisk until well blended. Stir in fontina cheese, spinach, bacon, sun-dried tomatoes, black pepper, and red pepper flakes. Pour mixture slowly into the prepared baguette, spreading evenly with a spoon.
- Bake in the preheated oven until egg mixture is completely set and cheese is lightly browned, about 30 minutes. Cool for 5 minutes; cut into 1 1/2-inch slices.
Nutrition Facts : Calories 519.2 calories, Carbohydrate 66.2 g, Cholesterol 178.6 mg, Fat 16.4 g, Fiber 3.1 g, Protein 27.1 g, SaturatedFat 8.2 g, Sodium 1098 mg, Sugar 4.4 g
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