Jalapeño Popper Toast
This recipe is a fabulous lunch for the days when you’re feeling a little more deca-dante. It's warm and creamy with just the right amount of heat all brightened up by a pop of citrus and a showering of fresh herbs. Basically it’s poppin’ in more ways than one.
Serves: 4 people
Active time: 10 minutes
Total Time: 20 minutes
Level of Difficulty: Easy
Ingredients:
¼ cup plus 1 teaspoon olive oil, divided
4, 1-inch thick slices sourdough or country style bread
4 slices bacon, finely chopped
4 medium jalapenos, stems & seeds (maybe) removed, finely chopped
3 scallions, roots removed, green and white parts, very thinly sliced (tk cups)
Kosher salt and freshly ground black pepper
8-ounces cream cheese, softened
¼ cup grated cheddar cheese
1 clove garlic, peeled and grated
1 lime, zested and juiced
¼ cup finely chopped cilantro or parsley leaves and tender stems, divided
Method:
Preheat the oven to broil.. Drizzle bread slices with ¼ cup olive oil and place on a rimmed baking sheet. Toast for 1-2 minutes. Remove from the oven and set aside.
Heat olive oil in a heavy bottomed skillet over medium heat. Add bacon and cook, stirring, until the fat has rendered and the bacon is crisped, about 4-6 minutes. Remove with a slotted spoon and transfer to a paper towel-lined plate.
In the same skillet with the rendered bacon fat, add jalapenos and scallions and cook over medium heat, stirring occasionally, until softened and tender. Season with salt and pepper to taste. Remove from heat and add to a large bowl with cream cheese, cheddar, garlic, lime zest and juice, and 2 tablespoons chopped cilantro and mix to combine.
