Bacon Blue Cheese Appetizer Recipes

Steps:

• Beat cream cheese until smooth. Fold in cheddar and blue cheeses. Refrigerate, covered, at least 2 hours., In a small skillet, heat butter over medium heat. Add curry powder; saute 1-2 minutes. Stir in pecans; cook and stir 1 minute. Stir in parsley. Cool slightly. Roll cheese mixture into 2 logs, each about 5 in. long. Roll logs in pecan mixture; refrigerate. Serve with crackers.

Steps:

• Preheat the oven to 375 degrees F.
• Lay the bacon strips on a roasting rack and bake in the oven until crisp, about 20 minutes. (To make bacon curls: Wrap each slice of raw bacon around a metal skewer in a barber-pole fashion and lay the skewers on the roasting rack.) Pat dry with a paper towel. When cool enough to handle, break into pieces or in half, if using curls.
• Put the egg in a small saucepan with enough cold water to cover. Bring to a boil, cover, and remove from the heat. Set aside for 10 minutes. Drain the egg and roll it between your palm and the counter to crack the shell, then peel under cool running water. Rub the egg through a fine-mesh strainer and set aside.
• Remove the large outer leaves from the romaine hearts and rinse. Chop these leaves into bite-size pieces and spin dry. (Use an extremely sharp knife to minimize bruising the edges.) Halve the hearts through the cores to make 4 wedges. Rinse under cold running water and shake to air dry.
• Divide the wedges among 4 plates. Mound some of the chopped romaine on top and season with salt and pepper, to taste. Spoon about 1/4 cup of Blue Cheese Dressing over each salad and top with some of the sieved egg and bacon. Pass the remaining dressing at the table.
• Pulse the mayonnaise, blue cheese, buttermilk, shallot, lemon zest, Worcestershire sauce, salt, and celery seeds in a food processor to make a chunky but pourable sauce. Stir in the parsley and season with plenty of pepper. Use immediately or refrigerate in a tightly sealed container for up to 3 days.

Steps:

• For bleu cheese butter:
• In a small bowl with a fork, smash together butter and 2 tablespoons bleu cheese crumbles; set aside.
• In a mixing bowl, stir to combine ground beef, 1/3 cup bleu cheese crumbles, bacon pieces, and steak seasoning. Wet your hands to prevent sticking and shape into 4 patties slightly larger than the buns. Cover with plastic and set aside in refrigerator.
• Set up grill for direct cooking over high heat. Brush and oil grate before cooking. Salt and pepper burgers and place on hot grill. Cook for 4 to 5 minutes per side for medium. Serve hot on toasted onion roll. Spread with bleu cheese butter, lettuce, tomato, onion, and sliced avocado, if using.
• INDOOR: Follow instructions for preparing burgers. Preheat broiler. Place burgers on wire rack over foil lined baking sheet or broiler pan. Broil 6 inches from heat source for 4 to 5 minutes per side for medium.

Steps:

• Preheat oven to 400°; line a baking sheet with foil.
• Lay bacon on the baking sheet and bake for 5-7 minutes, until the bacon has rendered some fat but is still pliable; drain on paper towels.
• Cut each strip of bacon in half and lay it on a cutting board.
• Slit the figs lengthwise, making a small pocket.
• Push about 1 teaspoon of the crumbled cheese into the pocket and close the slit.
• Place the fig on the bacon and roll the bacon around the fig, securing with a toothpick.
• Repeat with the remaining bacon, figs, and cheese.
• Transfer figs to a 9 x 13 inch baking dish, placing them about ½ inch apart.
• Bake in 400° oven for 10 minutes, or until bacon is crisp; remove from baking dish and serve hot or warm.
• **Make Ahead or OAMC: after step 8, Cover and refrigerate for up to 3 days or freeze for up to 1 month.
• Defrost the figs in the refrigerator overnight, if necessary.
• Preheat oven to 400°; let figs come to room temperature for about 20 minutes.
• Bake for 10 minutes, or until bacon is crisp; remove from baking dish and serve hot or warm.