Bacon & tomato wafers

Yield: 12 Servings

Measure Ingredient
3 eaches Slices bacon
¾ cup All-purpose flour
6 tablespoons Butter, warm
⅓ cup Grated Parmesan cheese
2 teaspoons Tomato paste
¾ teaspoon Dill seed
¼ teaspoon Salt

Preliminaries: Preheat oven to 375 degrees. Procedure: Cut the bacon into thin slivers with scissors or a sharp knife. Fry until crisp and drain on paper towels. Cool. In a food processor fitted with the metal blade, combine the bacon with the flour, butter, Parmesan, tomato paste, dill seed and salt. Process until the dough forms a ball. Roll the dough into a 1-½ inch diameter cylinder, wrap in wax paper and refrigerate several hours until firm. Cut into rounds ⅛ inch thick and place on ungreased baking sheets. Bake in a preheated 375 degree oven for 10-12 minutes, or until lightly browned around the edges. Cool on wire racks. Presentation: Serve at room temperature. Store in airtight containers.

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