- 5 slices honey-cured bacon, OR maple-smoked bacon
- 2 cups cottage cheese
- 3 tablespoons fresh chives, chopped
- 1 teaspoon Worcestershire sauce
- salt, to taste
- black pepper, to taste
- 1/4 cup almonds, toasted and finely chopped
- Whole wheat toast triangles
In a large skillet, fry the bacon over moderate heat until crisp, drain on paper towels, and crumble.
In a blender or food processor, combine the cottage cheese, chives, Worcestershire, and salt and pepper, blend until just smooth, and scrape into a bowl. Add the bacon and almonds, stir until well blended, cover, and chill about 30 minutes before serving on toast triangles.
Serving Size: 2 Tablespoons
Makes 20 servings
Courtesy of James Villas, author of The Bacon Cookbook
I like this smooth spread with a mellow honey-cured or maple-smoked bacon that seems so compatible with creamy cottage cheese and toasted almonds. I’ve also made it with more assertive grated extra-sharp Vermont or Canadian cheddar and toasted almonds, in which case a fine double smoked bacon (like German speck or domestic hickory) is more in order.
Calories: 40 calories
Protein: 4 grams
Fat: 2 grams
Sodium: 150 milligrams
Cholesterol: 5 milligrams