Bacon and tomato wafers
12 servings
Ingredients
| Quantity | 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 |
Directions
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.