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1
Preheat the oven to 375 degrees.
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2
Cook the bacon in a medium skillet over medium-high heat until browned, about 8 minutes.
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3
Transfer to a paper-towel-lined plate with a slotted spoon.
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4
Reserve the drippings.
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5
Crumble enough of the fruitcake to measure 1 cup; set the remaining cake aside.
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6
Mix the crumbled cake, flour and butter with your fingers in a bowl until the mixture is in pea-size pieces.
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7
Place on a baking sheet and bake until crisp, 15 to 20 minutes, stirring halfway through.
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8
Let cool, then add the bacon and crumble the mixture into smaller pieces.
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9
Beat the gorgonzola, cream cheese, chives, Worcestershire sauce and cayenne in a bowl with a wooden spoon until smooth; set aside.
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10
Line a mini loaf pan or small souffle dish with plastic wrap, leaving a long overhang on the sides.
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11
Press the crumble into the bottom of the dish.
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12
Spread the cheese mixture over the crumble layer and fold in the excess plastic wrap to cover the cheese.
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13
Refrigerate until firm, at least 1 hour.
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14
Meanwhile, brush a baking sheet with some of the reserved bacon drippings.
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15
Slice the remaining fruitcake into 1/4-inch-thick pieces with a serrated knife (if they fall apart, press back together with your fingers).
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16
Place the slices on the prepared baking sheet, brush with more drippings and toast 7 to 10 minutes per side.
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17
Cool on the baking sheet.
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18
Uncover the cheese mold and invert onto a platter.
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19
Serve with the fruitcake toasts.
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20
Photograph by Yunhee Kim
