Easy appetizers like this cheese & bacon crostini recipe are perfect for a crowd. You can make this simple party food ahead so they’re ready to heat and serve when you are. Add cheesy bacon crostini to a cocktail party, a buffet of easy appetizers for girls night in, or even brunch entertaining.
Easy Cheese & Bacon Appetizer
Cheese and bacon appetizers are a must when planning a party menu, and you definitely want to have these on your list! The salt from the bacon and the sweetness from the creamy Gouda on a sliced baguette is comfort meets class in one delicious bite.
There’s a blend of flavors and textures in these, from salty to sweet, and creamy to crunchy. And they’re quick and easy to have alongside your party cheese board.
Best Party Finger Food
What makes these party bites so great? They’re convenient and versatile! Plus, who doesn’t love cheese, bread, and bacon?
These are more of a heavy appetizer because of the bread and other hearty ingredients. The fats from the cheese, mayonnaise, and bacon help to fill you up making them a great pairing for alcohol drinks.
- Good for appetizer parties as well as brunch parties.
- Can be prepared ahead up until the baking step. When ready, heat and serve.
- Makes a terrific passed hors d’oeuvres at a cocktail party.
- Easily double the recipe for an even bigger crowd like a Super Bowl party.
- Try them with other cheeses like Swiss, Cheddar, Asiago, Parmesan, or Pepper Jack for some heat.
- Serve them warm or at room temperature.
How to Make Them
- Preheat oven to 350 degrees. Slice bread into 1/4-inch slices. Slice them at a hard angle for larger sized appetizers. It also looks nicer!
- Combine cheese, mayonnaise, and bacon together. Spread onto bread. Place the prepared canapes on a baking sheet and bake until cheese is melted and golden.
- Let cool slightly. These are best served warm but can also be eaten at room temperature.
What’s the Difference Between Canapé and Hors d’oeuvres?
Canapé is a French term used to describe small pieces of bread, cracker, toast or pastry topped with savory toppings such as cheese, fish or meat, served cold or room temperature, and typically served with alcohol. Canapé fall under the umbrella of hor’s d’ oeuvres.
Hors d’oeuvres can be served both hot or cold and are not typically served on bread or crackers. For example, if you serve a piece of prosciutto on a cracker it is a canapé, but if you serve that same piece of prosciutto on a toothpick, it becomes an hor’s d’ oeuvre.
Cocktails to Pair
If you’re serving these finger foods for a brunch or shower, pair them with champagne or Prosecco. The bubbles are perfect for cutting through the fat from both the cheese and the bacon.
Gin pairs well with aged Gouda, as does rum, bourbon or whiskey. Beer is also a great drink with cheese. Here’s a great list of cocktails to try.
- Blackberry Sparkler Cocktail
- Sparkling Fruit Punch
- Pomegranate Sparkling Cocktail
- Gin & Ginger Liqueur Cocktail
- Sparkling Mojito
- Cranberry Bourbon Cocktail
- Best Whiskey Sour Punch
See more about pairing cheese and spirits.
How to Store
If you make the bacon and cheese spread ahead of time, it will keep in the fridge for about 4 days. Fresh baguettes are always best when you use them within a day or two of when purchased, so it’s a good idea not to buy (or make) your baguette until no more than a couple of days before you are ready to use it.
If you have leftover canapé you can keep in the fridge for up to 3 days. The oils from the cheese and bacon will have seeped into the bread so you can put back in the oven to crisp up again before consuming.
These canapés are just as good the next day!
- one loaf French or Italian baguette
- 1 cup mayonnaise
- 7-8 oz. Gouda cheese, shredded
- 1 lb. bacon, cooked & crumbled
- Preheat oven to 350 degrees.
- Slice bread into 1/4-inch slices. Slice them at a hard angle for larger sized appetizers.
- Combine cheese, mayonnaise, and bacon together. Spread onto bread.
- Place prepared canapes on a baking sheet and bake for about 7 minutes or until cheese is melted and golden.
- Let cool slightly so as not to burn the roof of your mouth, and serve.