Bacon and Sundried Tomato NOT Cheeseball
1 person
00h 15
00h 10
Combine the smoothness of cream cheese with the smokiness of ButcherBox.ca's sugar-free bacon and the tang of sundried tomatoes - and you have achieved cheese heaven! This twist on a cheeseball appetizer checks all the boxes and will definitely have people asking where you found the recipe (and eating a lot of it, too!)
Share with your friends
Ingredients and Method
Ingredients
- 1 package ButcherBox.ca sugar-free butcher bacon, thinly sliced
- 2 - 3 tbsp ButcherBox.ca grass fed butter, salted, melted
- 1/4 cup sundried tomatoes, chopped
- 12 oz cream cheese, softened
- 1 tsp lemon juice
- 1/2 tsp red pepper flakes
- 1 pack cherry or grape tomatoes, chopped
- 2 tsp fresh chives, chopped
- 12 (possibly more) soda crackers
- to taste salt and pepper
- drizzle olive oil
- drizzle balsamic vinegar
- for garnish alfalfa sprouts
Method
- In food processor, combine soda crackers and butter until very fine crumbs. You may need to add crackers to achieve crumbly consistency.
- Heat a skillet over medium high heat and when hot, add bacon slivers and cook until just shy of crispy. Remove from heat, drain and cool.
- In a small glass bowl, place your chopped grape tomatoes, season with salt and pepper, drizzle with olive oil. Toss to coat, set aside.
- In a larger bowl combine your cream cheese, bacon, sundried tomatoes, chives, lemon juice, 1 tbsp cracker crumbs and red pepper flakes, stir to blend well.
- For individual or smaller portions, use a small mold or a biscuit or large cookie cutter work perfectly, as well. Pack inside the mold with cracker crumbs to form a crust approximately 1/4" thick. Top with cheese mixture while mold is still in place. Let set, and repeat to use all of teh cracker crumbs or all of the cream cheese mixture, whichever comes first.
- Garnish each completed dish with alfalfa sprouts, the seasoned diced tomatoes and a drizzle of balsamic vinegar.
Reviews
Write Your Own Review