-
1
Cook bacon in a frying pan over medium heat until golden brown on both sides.
-
2
Remove bacon from frying pan and place onto a paper towel lined plate to drain and rest.
-
3
Once cooled, chop bacon and set aside.
-
4
Rinse Cherry Berries under cool water.
-
5
Slice each Cherry Berry in half vertically.
-
6
Place in a medium bowl, then add sugar and smoked paprika.
-
7
Toss until each tomato is well coated.
-
8
Preheat your broiler.
-
9
Slice baguette into 1/4 inch thick pieces.
-
10
Take one slice of whole-wheat baguette, and spread a generous amount of garlic and herb soft cheese onto the slice.
-
11
Repeat until you have 20 slices (you may not use all of the baguette).
-
12
Put the slices onto a baking sheet.
-
13
Toast until bread is crispy and cheese is slightly melted (about five minutes).
-
14
(Note: If serving the appetizer at room temperature, do not toast the soft cheese mixture.)
-
15
In a medium frying pan on high heat, add 1 tablespoon of salted butter.
-
16
When butter melts (about 30 seconds), add half the bowl of sugar/paprika coated Cherry Berries to the pan.
-
17
Saute on high for three to five minutes until tomatoes turn golden in color, begin to sweat and caramelize.
-
18
Once the tomatoes are candied, remove from the frying pan and place in a clean bowl.
-
19
Repeat this step for the other half of the sugar paprika coated tomatoes.
-
20
Arrange the cheese covered bread slices on a serving platter and place three or four caramelized Cherry Berries on top.
-
21
Top with chopped bacon and green onions.
-
22
Repeat until all 20 baguette slices have been filled.
-
23
Serve and enjoy.
-
24
Bacon may be omitted for vegetarian guests.
-
25
This recipe was created by Katie Jasiewicz of Katies Cucina.
