John Myers
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Bacon and Cheese Bombs with Spicy Cherry Dip
The perfect bacon and cheese bombs with spicy cherry dip recipe with a picture and simple step-by-step instructions.
Cherry dip
- 1 Shallot, finely chopped
- 1 Chilli pepper, finely chopped
- 200 g Cherry jam
- 2 tbsp Coarse mustard
- 1 branch Rosemary, finely chopped
- 1 branch Thymina, the plucked leaves
- Black pepper from the mill
- Salz
- Rapeseed oil
Bacon Cheese Bombs
- 6 Discs Toast
- 12 Discs Cheese to taste in the size of the toast slices
- 24 Discs Bacon
- Rapeseed oil
Cherry dip
- Heat some rapeseed oil in a saucepan and sweat the shallot and chilli in it, then add the jam and mustard and bring to the boil. Then remove from the heat, fold in the herbs and season with salt and pepper, fill in and let cool.
Bacon Cheese Bombs
- Cover a slice of toast with 4 slices of cheese and then place a slice of toast on top and cut lengthways in half.
- Place 3 slices of bacon next to each other and wrap the toast half in them. Now place a slice of bacon on the work surface and place the already wrapped toast on top and wrap it lengthways so that all sides are well covered with bacon.
- Heat some rapeseed oil in a pan and fry the bombs on all six sides over medium heat. And then serve with the cherry dip.
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