Cheesy Bacon Bread

An easy cheesy bacon bread appetizer for a big crowd. With creamy butter, cheddar cheese, bacon pieces and green onions!

So how about a great starter? This bread appetizer is just as loaded as this bloomin’ onion bread but instead of sourdough bread, it uses a baguette like this cheesy pesto pull-apart bread.

It also has a ton of bacon which makes everything better. And it’s a lot easier to make than the two fancy-looking appetizers I mentioned above. There’s no stress of cross-cutting your bread for those that aren’t really all that gifted in the bread cutting scene like yours truly.

Since a baguette is pretty big, this appetizer will go a long way to feed a crowd. I ended up with about 24 slices total so I would say anywhere between 6 to 12 servings, depending on how many ambitious eaters you have in your group.

It’s perfect for a big gathering, parties, potlucks, or weekend get-togethers. And it will definitely be an easy crowd-pleaser with the generous amount of butter, cheese and bacon. So let’s start making some cheesy bacon bread!

CHEESY BACON BREAD TIPS AND TRICKS

So the first thing to do is to slice your baguette crosswise into one-inch slices and to stop just before you reach the bottom. I used a serrated bread knife and ended up with about 24 slices when all was said and done.

I briefly worried about how the cheesy bacon butter mixture would stick to the vertical slices after being spread on. I mean it’s a lot of bigger bits like bacon pieces and green onions. The answer is glue. The butter should be softened, not melted and this is your glue that holds everything together. I took a pic just to show you. No more worries!

So after we slice the bread, it’s mixing time. Butter, bacon pieces or bits, cheddar cheese and green onions. Use the green parts of the onions for this. If you don’t happen to like green onions, you can substitute chives or parsley. That will work too.

And it’s spreading time. When I first started this part, which is the most time-consuming, I had a hard time trying to squeeze in the knife and butter mixture and spread well. Then I figured out a better way. Just lift up the loaf from the bottom and the slices will part beautifully like an accordion. Now you can spread easily!

Don’t worry too much about using too much of the butter mixture at the beginning. I was skimping in the beginning then had about two heaping tablespoons left after buttering all the slices. So, I’d say use about a heaping teaspoon per slice. And hopefully, you’ll do a better job buttering than I did! Spread it to the edges!

Then we wrap it up in foil so the bread doesn’t brown up before the cheese or butter has a chance to melt. Bake it for 15 minutes and that’s it. At this point, you can start gathering your group and announce your spectacular appetizer.

Use hyperboles. Gesture madly. Get them hungry and hyped up before you run away with the loaf to your secret hiding place and keep it all to yourself. No? Okay, let’s share.

Once it’s out of the oven, it’s just a matter of serving. You can finish slicing through to the bottom of the baguette to get your slices easier or just tear them off.

Serve it warm cause that’s the best way. And seriously, this is good. It’s warm and melty and crusty and bacony. Hooray for easy appetizers! Happy cooking!

MORE BREAD APPETIZER RECIPES TO TRY

• Bloomin’ Onion Bread
• Cheesy Pesto Pull-Apart Bread
• Cheddar Bay Biscuits
• Easy Parmesan Garlic Knots

Print

 Nutrition per slice (24 slices per baguette)