October 28, 2014
I love this brand of bacon
brown paper bags soak up more grease than paper towels
use a small biscuit cutter to cut the cocktail loaf into rounds
ingredients for Bacon and Tomato Bites
once the rounds are toasted flip the bread and place one tablespoon of the bacon mixture on top
broil the bites until the bacon mixture is melted and bubbly
By Buffy York
This is another one of my recipes that started out all nice and neat and perfectly measured in a cookbook somewhere and has now become a different version of itself. Nonetheless it is still a really really good appetizer and I would rank it in popularity with my Chicken Pasta Salad.
1 loaf of cocktail bread (wheat, rye, or pumpernickel)
10 slices Wright Brand bacon
1 cup Duke’s mayo
1 1/4 cup grated swiss cheese
1 bunch green onions chopped
two dashes of worcestershire sauce
salt and pepper to taste
20 cherry tomatoes sliced in half
Fry the bacon over medium heat until it is very crisp and drain on a brown paper bag (these bags soak up more grease than a paper towel ). Using a small round biscuit cutter cut the cocktail loaf slices in rounds, place on a cookie sheet and bake at 300 degrees for 15 minutes. While the bread is toasting chop the green onions and bacon. Combine green onions, bacon, mayo, swiss cheese, worcestershire and s & p. Once the bread is lightly toasted flip each peice over and place a tablespoon of the bacon mixture on the toast, place back on the baking sheet and broil for 5-7 minutes or until it is melted and bubbly. Remove from the oven and place a cherry tomato slice on each piece. Let stand for about 10 minutes and then serve.
This is not a great appetizer to take places, but you can make the toast and bacon mixture ahead of time and assemble once you get to your destination. The bacon mixture freezes nicely.