3 hours ago
Tuesday, December 1, 2009
What a cute name for an appetizer. Bacon Toasties.
I found this recipe in a Junior League cookbook and had to try it.
You can file this along with the mini hot dogs in the appetizer category.
Well, these are even better than piggies in a blanket, they have bacon.
Healthy eaters, look away.
Because you have to freeze them first, they make a great make ahead appetizer.
You bake them just before serving.
The guys LOVED these, as did the girls.
Bacon Toasties: makes a bunch
2 cups sharp cheddar cheese, grated
1/2 cup Hellman's REAL mayonnaise
1 cup sliced almonds, toasted
1 small onion, chopped
1 tablespoon Worcestershire sauce
8 strips of bacon, cooked, drained & crumbled
16 oz. package of cocktail rye, crusts removed (I used Pepperidge Farm white bread slices and cut them into triangles)
Mix all ingredients together in a bowl.
Spread about a tablespoon of the cheese mixture on each slice of bread and make sure you cover the entire slice.
Lay your slices on a baking sheet and freeze for about 3 hours (or overnight).
Remove from the freezer and slice the frozen bread into quarters or triangles.
You are now ready to either bake them, or put them back in the freezer for another time. I freeze them in ziploc bags until ready to bake them.
Place the frozen triangles on a parchment lined baking sheet and bake at 400F for 10-12 minutes until bubbling.
These were delicious and the first thing to disappear off the Thanksgiving buffet.
Appetizer #2 was an easy cheese and bread combo. I found the idea on Serious Eats.
It was lite and effortless.
Take some brown bread (I used pumpernickel cocktail squares) and cut them in half on the diagonal to make triangles.
Cut good Spanish Manchego cheese also into triangles.
Spread a small amount of orange marmalade on the bread triangles, then top with a cheese triangle and a dab more of orange marmalade. Sprinkle toasted hazelnuts on top and a pinch of Hawaiian red salt (which is very tasty).
It doesn't get any easier!