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–+ servings

Cheese and Bacon Crostini (Part 3)

Course Main Courses
Cuisine French
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2
Calories 563
Author Christina Conte
A quick and easy recipe inspired by a trip to Carouge, Switzerland.

Ingredients

  • 2 slices ciabatta bread (or similar crusty bread, cut at an angle)
  • ¼ cup tapenade (as needed to spread on bread slices)
  • 5 slices fresh goat cheese (I used brie; you can use any cheese that will melt, but still hold its shape)
  • 4 slices bacon (thick cut, grilled or fried, not too crispy, so that it can be formed into shapes)
  • 2 edible flowers (optional, to garnish)
US Customary - Metric

Instructions

  • Toast the bread on both sides, and spread with a little tapenade. Place slices of cheese on top of the tapenade. Grill until the cheese is hot and starting to melt.
  • Form one rasher of bacon into a rose and the other into a bow (like the pink breast cancer bow, more of a loop), and place on the toast (with a flower, if desired) and serve with salad. Very simple, but most elegant.

Notes

  • A light lunch or even an appetizer when made smaller with cheese and bacon as the stars.

Nutrition

Serving: 1 slice | Calories: 563kcal | Carbohydrates: 14g | Protein: 25g | Fat: 45g | Saturated Fat: 21g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 82mg | Sodium: 890mg | Potassium: 166mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 840IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 2mg
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