Balsamic-Splashed Bacon and Arugula Canapés

Oxmoor House
Ricotta salata is a dry salted ricotta cheese that can be found in specialty grocery stores.
1 dozen


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6 fully cooked bacon slices
2 teaspoons honey
1/8 teaspoon ground red pepper
12 (1/2
24 arugula leaves
12 thinly shaved pieces ricotta salata or Parmesan cheese
2 tablespoons balsamic glaze (we tested with Gia Russa)*


Prep: 9 Minutes
Cook: 5 Minutes

Place bacon on a baking sheet lined with aluminum foil. Combine honey and pepper; brush onto bacon. Bake at 375° for 5 minutes or until hot. Cut bacon in half crosswise.

Place baguette slices on a serving platter; top with arugula leaves. Arrange bacon and cheese on arugula. Drizzle each canapé with 1/2 tsp. balsamic glaze. Serve immediately.

*Make your own balsamic glaze by reducing balsamic vinegar. Cook 1/2 cup balsamic vinegar in a small saucepan over medium heat 9 minutes or until syrupy and reduced to 3 Tbsp. Cool completely.

Created date

August 2009