Almond-Bacon Cheese Crostini Recipe
Almond-Bacon Cheese Crostini Recipe photo by Taste of Home
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Almond-Bacon Cheese Crostini Recipe

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For a change from the usual toasted tomato appetizer, try these baked bites. If you like, slice the baguette at an angle instead of making a straight cut. —Leondre Hermann, Stuart, Florida
TOTAL TIME: Prep: 30 min. Bake: 15 min.
MAKES:36 servings
TOTAL TIME: Prep: 30 min. Bake: 15 min.
MAKES: 36 servings


  • 1 French bread baguette (1 pound), cut into 36 slices
  • 2 cups shredded Monterey Jack cheese
  • 2/3 cup mayonnaise
  • 1/2 cup sliced almonds, toasted
  • 6 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 1 green onion, chopped
  • Dash salt
  • Additional toasted almonds, optional

Nutritional Facts

1 each: 120 calories, 8g fat (2g saturated fat), 8mg cholesterol, 160mg sodium, 10g carbohydrate (0 sugars, 1g fiber), 3g protein.


  1. Place bread slices on an ungreased baking sheet. Bake at 400° for 8-9 minutes or until lightly browned.
  2. Meanwhile, in a large bowl, combine the cheese, mayonnaise, almonds, bacon, onion and salt. Spread over bread. Bake for 7-8 minutes or until cheese is melted. Sprinkle with additional almonds if desired. Serve warm. Yield: 3 dozen.
Originally published as Almond-Bacon Cheese Crostini in Country Woman Christmas Annual 2007, p42

Reviews for Almond-Bacon Cheese Crostini

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rena 55 User ID: 1935799 261149
Reviewed Feb. 11, 2017

"Such a tasty and easy appetizer to make. I have changed the cheese flavor or mixed cheeses and they are still gobbled up! I did cut back on the mayo just a little. Made the cheese flavor come out more."

Beema User ID: 446601 258994
Reviewed Jan. 1, 2017

"Made these New Year's Eve, and followed the advice of a previous review and used Hormel Bacon Bits... I did not brown the bread first, just put the mixture on the slice bread, and that worked very well. I used a mix of Colby, Monterey Jack and Swiss Cheese, and used 1/2 cup mayo and 1/2 cup sour cream, and included a few drops of almond flavoring. Perfecto!

How to toast almond slices: place sliced almonds in a single layer on a cookie sheet, bake @350 tor about 8 to 10 minutes until the desired color, allow to cool completely before using."

BajaGirl61 User ID: 7502673 240776
Reviewed Jan. 1, 2016

"These are great right out of the oven. I have made them twice as written, but might reduce the mayo in the future. I can definitely detect the mayo flavor and would prefer a cheesier taste. Can easily swap out the cheese, maybe try a light Swiss or a blend of Monterey Jack and Swiss? This recipe goes into my "favorite" folder for a change of pace."

pottaway User ID: 3077832 223140
Reviewed Mar. 19, 2015

"Big hit at two different parties!"

brownma User ID: 3903855 215608
Reviewed Dec. 22, 2014

"I don't know if anyone else has this problem, but I have the hardest time moving from recipe to recipe and maneuvering my recipe box. I can't seem to find an easy way except to leave the site and return. So very irritating. Any advice."

DGPrice User ID: 7989501 214546
Reviewed Dec. 11, 2014

"I would like an easy way to get to my recipe box if there is a way please let me know. I made the snicker doodles yesterday love them!"

Smb1996 User ID: 8082324 95003
Reviewed Nov. 8, 2014

"Love this recipe!!! Found it while going through my grandmother's Taste of Home magazine a few years ago. It's a huge hit at holiday must make a lot because they go quickly!! I drizzle a tiny bit of olive oil on each crostini before putting them into the oven, gives it an added tasty little crunch."

ivyliz User ID: 6059704 147759
Reviewed Sep. 7, 2014

"My son just made these for his school project and it turned out great! sad to see it all go to class, except a few for us, that is ;-). We will be making this for our guess for our next get together."

Joscy User ID: 2694585 94433
Reviewed Jan. 27, 2014

"Haven't made yet, if they are as great soundng as others' reviews, they'd be mighty good!"

mltdebbie User ID: 6422011 168420
Reviewed Jan. 25, 2014

"I've been making these for years, after seeing the recipe in the first Taste of Home cookbook I bought. Love, love, love these and make them often"

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