Peanut Butter and Bacon Canapes

This recipe is one I probably never would have thought to try, but once again, my bacon-centric husband pulled out a keeper. 

See, he had eaten incredibly healthy for a whole week straight (pat on the back hubs!) in preparation for a short health physical, and naturally, he thought his reward should include bacon.  After a quick browse through his beloved Bacon cookbook, he decided on this savory treat, and I'm so glad he did.  Even I (who has been getting a little tired of the usual fried bacon with breakfast every weekend) devoured more than my fair share of this treat.  The peanut butter mixture has a slight tang to it that pairs just perfectly with the crispy bacon and toasted bread.  It'd be a perfect addition to the spread at your next get-together for that little something unexpected.

We ate these as part of a late brunch (okay, they were pretty much the "whole meal" for my husband), but they're meant to be served as an appetizer.  Either way, I'm confident any bacon lover will be smiling after biting into this treat, no matter how you serve it. 

And now you know another reason why I'm always eating Green Smoothies during the week...  

Everything in moderation!

Peanut Butter and Bacon Canapes

Ingredients

• 6 slices maple bacon, cut into 1 1/2 inch pieces
• 1/2 cup smooth peanut butter
• 4 scallions (white parts only), minced
• 1 Tablespoon lemon juice
• 1 teaspoon Worcestershire sauce
• 3 Tablespoons mayonnaise
• 1 teaspoon light brown sugar
• 9 slices whole-grain bread, crusts removed

Directions

1. Preheat oven to 400 degrees.
2. In a large skillet set over medium heat, fry the bacon pieces until almost crisp.  Remove from pan and drain on paper towels.
3. Mix together the peanut butter, scallions, lemon juice, Worcestershire sauce, 1 Tablespoon of the mayonnaise, and brown sugar in a small bowl until well-combined.
4. Use the remaining 2 Tablespoons mayonnaise and spread a light layer over the bread slices.  Then top with a layer of the peanut butter mixture, divided evenly amongst the 9 slices.  Cut the slices into quarters and arrange on a baking sheet.  Place the crisped bacon pieces on top of each canape and bake until the bacon is fully crisped, about 10 minutes.  Serve hot or at room temperature.

Notes:  The original recipe called for double the lemon juice and double the worcestershire sauce listed here, but I felt those flavors were a bit overpowering in the peanut butter mixture and therefore cut back.

*Slightly adapted from The Bacon Cookbook.

Alsatian Bacon and Onion Pizza

Anyone else have a husband who loves bacon?  So much so that you got him "Bacon of the Month Club" for his wedding gift, a Bacon cookbook for Valentine's Day, Bacon vodka for our anniversary, made Bacon Chocolate Cupcakes for his birthday, and bought a You Had Me At Bacon" T-shirt for Christmas?  Well, if you're like me, and your husband considers bacon a food group all on its own, then this pizza is surely the way to your bacon man's heart. 

Traditionally, this Alsatian dish is composed of a thin bread dough rolled out in a rectangle and is covered with fromage blanc, thinly sliced raw onions, and bacon lardons.  It is traditionally baked at a very high heat so the edges of the crust are almost charred.  This recipe is a delicious interpretation, and no surprise - my husband absolutely LOVED it (and so did I).  

It's creamy, it's oniony, it's bacony, and according to my husband, "It's the best pizza I ever made."  Works for me!

Alsatian Bacon and Onion Pizza

Ingredients

• 1 can refrigerated pizza crust (I used Pillsbury Thin Pizza Crust) OR 1/2 pound pizza dough


• 1 teaspoon olive oil


• 1/2 cup ricotta cheese


• 1 Tablespoon all-purpose flour


• 1/2 cup sour cream


• salt and freshly ground black pepper


• 1/4 pound thickly sliced smoky bacon, cut crosswise into 1/4-inch strips


• 1 medium onion, thinly sliced 

Directions

1. Preheat oven to 425 degrees.


2. In a small bowl, whisk together the ricotta, flour, and sour cream.  Season with salt and pepper to taste.


3. In a medium skillet, cook the bacon over medium heat until the bacon is crisp.  Leaving the rendered fat in the pat, transfer the bacon bits to a paper towel to drain.  Add the onions to the fat in the pan and cook until softened and slightly caramelized.  Remove the pan from the heat and let cool.


4. Spread the pizza dough onto a baking sheet that has been lightly greased with 1 teaspoon olive oil.  Spread the ricotta sour cream mixture on top of the dough to within 1/4 inch of the edge.  Sprinkle with the bacon and onions. Bake on the bottom rack of the oven for about 10-12 minutes, or until the crust is golden brown (ovens and crust thicknesses vary, so keep an eye on it).  Cut into squares and serve.

*Slightly adapted from Food and Wine.