Recipes: Appetizers:
Baked Roquefort & Bacon Spread
This is "oh my god" good -
better than you can even imagine it will
be. Melt in your mouth, compulsively good.
Make it every night until you're sick of
it… good. Trust us! Make twice as much
as you think you need - this recipe makes
about 2 cups. Can be mixed up ahead of time
and baked when ready to serve.
8 slices bacon, chopped
2 cloves garlic, pressed
8 ounces cream cheese, softened
¼ cup heavy cream
4 oz. Roquefort cheese, crumbled
1 tablespoon chopped fresh chives
½ cup chopped pecans, toasted
Preheat oven to 350ºF.
Cook bacon in a large skillet until almost
crisp. Drain excess fat from skillet, leaving
about 1 tablespoon or so. Add garlic and
cook briefly until bacon is crisp, without
allowing garlic to get dark or burn.
Beat cream cheese with a mixer until smooth.
Add cream and mix until well combined. Stir
in bacon and garlic mixture, blue cheese
and chives. Scrape into a baking dish and
cover with foil. Bake until thoroughly heated
and bubbly, about 30 minutes. Sprinkle with
toasted pecans and serve with pieces of
French bread and slices of apple.
Delicious with bubbly of all kinds -- just
nothing too delicate, or this flavorful
spread may overwhelm it!
Party Planning February 2006
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