I was going to say that I made these Mini Bacon and Cheese Toasts a few weeks ago, but when I went to go dig out the picture, I found it was a different case altogether. I made these on April 30th. Ouch. After I make a recipe I want to write about, I stick it on the side of the desk next to my laptop, so I don’t lose it. But I don’t always write about food, and before you know it, I’m telling you about a recipe six weeks later. Not all the time, mind you. Just sometimes. The trials and tribulations of a food writer, eh?
When I saw this recipe in a recent issue of Martha Stewart’s Everyday Food magazine, I knew it would be perfect for our (then) upcoming dinner with The Neighbors. After all, when a meal starts with an appetizer that features both bacon and cheese, it can only get better from there. It was super simple to make and a great, no mess finger food that I’d make again. I think the only thing that I’d change would be to swap out the pumpernickle bread it called for and use something a little milder like whole wheat or sourdough. I like pumpernickle just fine, but I think its strong flavor just overpowered the cheese and bacon goodness here, and we certainly don’t want to do that.
Project 365
June 22, 2010, Photo #115
When I cleaned out Nick’s backpack today, I not only found four spoons, I also found this birthday tag that they had displayed in the classroom. I love that it’s a cupcake. And yes, there might still be a little green dye on my finger. Just part and parcel of making a gorgeous rainbow cake.
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