Fair readers, I lied to you. I swore up and down just a couple weeks ago that I was done with the bacon bread. Over it. Ready to move on. Alas, I am weak and mortal. I bought more.
But I had to. The vision of this appetizer was swimming in my head; the distraction was not going to go away until I actually made them. The flavors in these little bites pack a punch, thanks to a host of complementary ingredients: bacon bread, smoked chili-infused olive oil, fire-roasted red peppers, and two different types of decadent cheeses (Le Fumaison from Auvergne, France - described as "meaty and firm with a big lingering finish, delicately smoked"; and Mimolette from Normandy, France - "visually intense with a chewy texture and a smoky, almost bacon-like flavor").
The assembly is simple - but I'm afraid the result wouldn't be quite as drool-worthy if you didn't use pretty much use the exact ingredients. But if you can get your hands on these various items, you're in for a treat for sure.
Smoky Red Pepper Crostini
- Place slices of a bacon bread baguette (available weekends at The Model Bakery in Napa) on a baking sheet
- Brush tops of the slices with chili-infused smoked olive oil (from The Smoked Olive - see my earlier Shameless Plug)
- Top with strips of fire-roasted red bell peppers; season with a sprinkle of salt
- Top the peppers with slices of Le Fumaison or Mimolette cheese
- Place under a broiler and cook until the cheese is melted and bubbly