Fast Cheddar Bacon Bruschetta Recipes

FAST CHEDDAR BACON BRUSCHETTA

Fast Cheddar Bacon Bruschetta image

Make and share this Fast Cheddar Bacon Bruschetta recipe from Food.com.

Provided by kelycarter_

Categories High Protein

Time 10m

Yield 24 serving(s)

Number Of Ingredients 4

Ingredients

2 cups cheddar cheese, shredded
1/3 cup mayonnaise
1 (3 ounce) jar bacon bits, real, NOT imitation
1 baguette, sliced into 1/4-inch slices

Steps:

Combine cheese, mayonnaise and bacon bits.
Spread about 1 tablespoon on each slice of bread.
Bake on an ungreased baking sheet at 425' for 5-7 minutes or until cheese is melted.

MICK'S CHEDDAR & BACON FETTUCCINE

Mick's Cheddar & Bacon Fettuccine image

Mick's is a popular Atlanta eatery. This dish was a regular menu item in the 90's but now is only served occasionally. Yum! Published in the Atlanta Journal-Constitution.

Provided by lisa724

Categories Cheese

Time 30m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons butter
2 tablespoons all-purpose flour
1 1/3 cups heavy cream
1 1/3 cups milk
4 tablespoons water, divided
1/2 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1/2 teaspoon spicy brown mustard
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon granulated garlic
2 cups grated cheddar cheese
1 lb dry fettuccine
1 tomatoes, seeded and diced
9 slices cooked bacon, crumbled

Steps:

In large saucepan, melt butter.
Stir in flour and cook for 2-3 minutes.
Add cream, milk and 3 T water.
Bring to a boil, then reduce heat to simmer.
In a small bowl, combine remaining 1 T water, Worcestershire, dry mustard, spicy brown mustard, salt, pepper and garlic and stir to dissolve.
Add to sauce and stir to combine.
Add grated cheese and stir until fully melted.
Prepare fettuccine according to package directions.
Pour sauce over fettuccine and top with diced tomatoes, chopped fresh bacon and additional grated cheddar cheese.

Nutrition Facts : Calories 773.7, Fat 46.4, SaturatedFat 26.4, Cholesterol 206.5, Sodium 708.4, Carbohydrate 61.7, Fiber 2.9, Sugar 2.3, Protein 28

CHEESY BACON BUTTERNUT SQUASH BRUSCHETTA

Cheesy Bacon Butternut Squash Bruschetta image

Easy quick and great for a simple appetizer. Make everything ahead, just top the baguettes and melt the cheese. Very quick. This is also great with a big bowl of soup or salad

Provided by SarasotaCook

Categories Lunch/Snacks

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

12 ounces butternut squash (birds eye frozen) or 12 ounces winter squash (birds eye frozen)
1/2 lb bacon, diced and sauteed
1 onion, medium diced fine
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 tablespoon thyme (fresh and chopped fine)
2 tablespoons butter
2 cups gruyere or 2 cups swiss cheese, grated
1 baguette, sliced

Steps:

Squash -- Defrost the squash. In a saute pan add the butter and saute the onion until slightly soft, 3-4 minutes. Add the squash and mash lightly so you get a nice puree. Add the thyme, salt and pepper to taste. Remove to a bowl and cover with foil to keep warm.
Bacon -- In the same pan after you rinse it out, saute the bacon until brown and crispy. Drain on a paper towel.
Baguette -- Slice the baguette into thin slices. Brush with the olive oil and toast in a 400 degree oven until brown on each side.
Finishing -- Top each slice with a spoon of the butternut squash, top with bacon and then cheese. Return to the oven and heat until the cheese is melted and serve.

Nutrition Facts : Calories 597.1, Fat 34.9, SaturatedFat 15.4, Cholesterol 75.5, Sodium 1217.4, Carbohydrate 48.3, Fiber 3.7, Sugar 2.4, Protein 22.6

CHEDDAR BRUSCHETTA

Cheddar Bruschetta image

Here is a fine appetizer and a different take on bruschetta. It still has the tomatoes you love but adds some cheddar to make it a creamier finger food that melts in your mouth. I served it to my guests and family and they really enjoyed it. There were no leftovers so make a double batch if you have a really big crowd. Served hot from the oven makes this one you can serve any time of year. I found this recipe from Vicki Thompson in a 2009 Taste of Home Summer appetizers booklet. Makes two dozen of the French baguette size but if your French bread slices are larger it will make one dozen. Enjoy! ChefDLH

Provided by ChefDLH

Categories Spreads

Time 30m

Yield 24 pieces, 12 serving(s)

Number Of Ingredients 8

Ingredients

24 slices French bread (3/4 inch thick)
2 medium tomatoes, seeded and chopped
2/3 cup cheddar cheese, shredded
1/3 cup mayonnaise
1/4 cup parmesan cheese, grated
1 teaspoon oregano, dried
1/2 teaspoon basil, dried
1/2 teaspoon pepper

Steps:

Place bread slices on ungreased baking sheets.
Bake at 350 degrees Fahrenheit for 5 minutes on each side, or until toasted.
Meanwhile, in a small bowl, combine tomatoes, cheddar cheese, mayonnaise, parmesan cheese, dried oregano, dried basil and pepper.
Spread mixture over toasted bread.
Bake 8 to 10 minutes longer, or until bubbly.
Serve warm.

CHEDDAR BRUSCHETTA

Cheddar Bruschetta image

"I always like to try bruschetta when we're eating out at a restaurant to see how it compares to my recipe-- and I haven't found one that's better yet!" writes Vicki Thompson of Bristol, New Brunswick. "It's a hit when i serve it to company or take it to potlucks and other gatherings."

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield 2 dozen.

Number Of Ingredients 8

Ingredients

24 slices French bread (3/4 inch thick)
2 medium tomatoes, seeded and chopped
2/3 cup shredded cheddar cheese
1/3 cup mayonnaise
1/4 cup grated Parmesan cheese
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon pepper

Steps:

Place bread slices on ungreased baking sheets. Bake at 350° for 5 minutes on each side or until toasted. , Meanwhile, in a small bowl, combine the remaining ingredients. Spread over toasted bread. Bake 8-10 minutes longer or until bubbly. Serve warm.

Nutrition Facts : Calories 115 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 258mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges

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