Almond-Bacon Cheese Crostini
Total TimePrep: 30 min. Bake: 15 min.
- 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 bacon strips, cooked and crumbled
- 1 green onion, chopped
- Dash salt
- Additional toasted almonds, optional
- Place bread slices on an ungreased baking sheet. Bake at 400° for 8-9 minutes or until lightly browned.
- 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.
Nutrition Facts1 piece: 120 calories, 8g fat (2g saturated fat), 8mg cholesterol, 160mg sodium, 10g carbohydrate (0 sugars, 1g fiber), 3g protein.
Dec 28, 2017
I have made these for years after first seeing it in your magazine! This is one of my family's favorite snack to eat at New Year's time when we have tons of appetizers and salads on the table for non-stop eating! I make these days ahead of time and freeze them on a cookie tray, then transfer them into gallon ziploc bags, they freeze and keep for a long time! Then I just put them frozen onto a cookie sheet and into the hot oven, from frozen to fresh in minutes! So easy and yummy!
May 20, 2017
I have a friend that always seeks new app recipes for the holiday parties he always attends and looks so forward to. his deal is loving show stopper appetizers. you know the kind that have a real wow factor. I'll make this today. my baguette is being made right now, no need to go to market as making it myself. warning msg now: I will make one batch as written here and a second with some change-out ingredients. reason: want more color and richer flavor (for more 'wow' appeal) than I think this orig recipe delivers but only will know if I make both. my subs/additions will be garlic olive oil soaked sun-dried tomatoes (I make my own) pepitas-shallots-mascarpone-less mayo-jack/mozzo/sharo cheddar-I'll cook the bacon so I can use a titch of it's renderings&a bit of my yards' rosemary with a grind of my yards' lavender purple flowers on top only for color not for flavor. plan on neighbors coming over for cocktails and apps in the afternoon. so glad I found this and if my version works too, I'll pass them both off to my co worker buddy.
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.
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.
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.
Mar 19, 2015
Big hit at two different parties!
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.
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!
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 parties...you 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.
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.
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