Tuesday, November 28, 2006

Almond-Bacon-Cheese Crostini

1 French baguette
2 slices bacon, cooked and crumbled
1 cup shredded Monterey Jack cheese
1/2 cup mayonnaise
1/4 cup sliced almonds, toasted
1 Tbsp. green onions, chopped
Garnish: toasted sliced almonds

Slice baguette into 36 (1/4- to 1/2-inch) slices; place, cut side down, on an aluminum foil-lined baking sheet.

Bake at 400° for 5 minutes or until lightly browned.

Combine bacon and next 4 ingredients; spread on browned bread slices.

Bake at 400° for 5 minutes or until cheese melts. Garnish, if desired, and serve immediately.

Yield: 3 dozen

Note: The original recipe calls for 1/4 tsp. salt, but I leave it out since the bacon's already pretty salty. Also, I tend to throw in extra bacon and almonds. The bacon-almond-cheese mixture can be made up ahead and refrigerated until ready to use.

Adapted from Southern Living recipe

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