#2996 - Bacon Bread

(by Shirley McNevich)

Note: this recipe is posted in advance for 12/29/13 so we can take the week off.

1 bread baguette
softened butter for spreading
1 block very sharp cheddar cheese
6-8 sliced of cooked bacon (crumbled)
2 green onions (washed and chopped)

Slice the bread, butter the top of each slice and place them butter side up on a greased jelly roll pan. Slice enough cheese from the cheese block for the number of bread slices that you have. Place a slice of cheese on top of each piece of buttered bread. Sprinkle crumbled bacon on top of the cheese on each piece of bread. Bake at 350 degrees for 10-12 minutes or until cheese is melted. As soon as you remove them from the oven, sprinkle chopped green onions on top of each piece before serving.

#2509 - Bacon Bread

(by Shirley McNevich)

1 loaf fresh Italian bread
1/2 lb. (or more) cooked bacon--crumbled
1 bag shredded cheddar cheese
butter or margarine

Slice Italian bread into pieces, and lightly butter each. Place them on a greased cookie sheet. Bake at 350 degrees until edges or bread just start to brown. Remove from oven--sprinkle crumbled bacon on top of each slice. Spread shredded cheddar cheese over the bacon on each slice. Return to oven and bake just until cheese melts. If you prefer, skip the butter and lightly sprinkle olive oil on each piece of bread before baking the first time.