Bacon–Olive Cheese Rounds
JBF Member, NYC
For eight years, JBF Professional member Susan Walter has volunteered in the Beard House kitchen, working side by side with some of the country’s most celebrated chefs. At home, whenever she serves this delicious appetizer, she is inundated with requests for the recipe.
- 1 loaf thinly sliced white bread
- 1/2 cup chopped scallions
- 1/2 cup chopped black olives
- 6 strips bacon, cooked and crumbled
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup mayonnaise
- 1/2 teaspoon curry powder
- 1/4 teaspoon salt
Preheat broiler. Cut rounds from the bread using a 1 1/2-inch-diameter cookie cutter. Place bread rounds on a baking sheet and lightly brown on one side only.
Place scallions and olives in a food processor and pulse to combine. Add bacon, cheese, mayonnaise, curry powder, and salt, pulse until combined, and spoon onto the untoasted side of the bread rounds.
Return to broiler and cook until browned and bubbly, 2 to 3 minutes.
40 hors d’oeuvre