The aroma. The sizzle. The crackle. The taste. Bacon is a staple of so many menus, from diners to fine dining. Commonly featured in breakfast dishes and sandwiches, bacon has expanded its reach into our main course, desserts, cocktails and hors de oeuvres as well.
Bacon has a unique ability to evoke strong sensory memories. The aroma of sizzling bacon sizzling in the pan triggers a sense of comfort and anticipation, reminiscent of weekend breakfasts or family gatherings. The sound of bacon crackling in the pan and the sight of its golden-brown color further enhance the sensory experience. These sensory cues, combined with the indulgent taste, create a nostalgic connection for many people, reinforcing their love for bacon.
Bacon’s distinctive flavor is one of the primary reasons why people love it so much. The combination of smokiness, saltiness, and overall essence creates a taste sensation that is hard to replicate. The crispy texture adds a great crunch, while the fat contributes to its mouthwatering juiciness. Its ability to enhance both sweet and savory dishes makes it a go-to ingredient for cooks of all experience levels.
This bacon chicken Alfredo lasagna roll is a unique and indulgent twist on the classic pasta dish. This recipe features layers of lasagna noodles, shredded chicken, chard, alfredo sauce, and cheese, all wrapped in crispy bacon. The bacon adds a smoky and savory flavor to the lasagna, while keeping it moist and tender. This decadent dish is perfect for special occasions or when you’re craving something extra delicious.
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Bacon Chicken Alfredo Lasagna Roll
Votes: 1
Rating: 5
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Votes: 1
Rating: 5
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Instructions
Over a long sheet of saran wrap, lay 8 of the bacon strips down back to back. Lifting up every other strip, fold about 1-inch (2 cm) the bacon back on itself. Lay another slice of bacon perpendicular to the strips & fold the flaps back over the horizontal strip of bacon. Repeat with the rest of the bacon until a tight weave has formed. Set aside in the fridge.
In a medium saucepan, add the butter & garlic over medium heat, cooking until aromatic, about 30 seconds.
Add the cream, and bring to a boil. Add in the Parmesan, parsley, salt, & pepper, stirring constantly until the cheese has melted & there are no lumps remaining.
Pour half of the mixture over the shredded chicken, reserving the other half to use a sauce in the end. Mix the chicken with the sauce until thoroughly combined.
On a separate sheet of saran wrap, lay down the lasagna noodles, overlapping them slightly. Spread the chicken mixture over the noodles, making sure that you leave about a 1-cm (½ inch) gap at the bottom so the noodles have room to roll on themselves.
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Sprinkle the grated cheese evenly across the chicken, then spread the broccoli over the grated cheese.
Lift the saran wrap up and over, causing the noodles to roll on themselves. Make sure to roll tightly until the entire thing has come together into a neat rolled bundle.
Transfer the lasagna roll to the bottom of the bacon weave, & repeat the saran wrap rolling process until the bacon has tightly & completely wrapped the lasagna roll. Unwrap & transfer to a baking tray.
Bake for about 25 minutes until the bacon is starting to get crispy but not too dark.
Cool for about 15 minutes, then transfer the roll to a cutting board. Slice generous 1-inch (2 cm) thick portions, then serve with the remaining alfredo sauce.
The smell of bacon alone drifting through the kitchen is enough to make your mouth water but throwing some tomatoes and Boursin cheese into the mix makes an incredible savory tart.
Bacon has been part of the fabric of the North American culture and diet for what seems like forever. It’s added a new level of savory smokiness to sandwiches. It’s been crumbled into bits and sprinkled on salads. It’s even got its own ‘religious’ following. Bacon and tomatoes are versatile ingredients that can be paired with a wide variety of foods to create delicious dishes. Both ingredients have a rich flavor profile that can complement and enhance the taste of other ingredients.
If you’ve never had Boursin, you are definitely missing out. Originating in Normandy, France, Boursin has quite an interesting history. Boursin is perfect for this tart because it has a naturally creamy texture, is relatively easy to spread, and packs a punch of flavor just by using this one ingredient.
Then there’s that convenient, frozen puff pastry… no fuss, no muss and ready when you need it. What’s not to love about golden brown flaky-crisp layers with a rich and buttery flavor?!
So, put it all together and what have you got … an amazingly good savory tart!
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Bacon & Tomato Boursin Cheese Tart
Votes: 1
Rating: 5
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Votes: 1
Rating: 5
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Instructions
In a saucepan, fry bacon. Drain on paper towels & crumble.
In the same saucepan, add onion & sprinkle with some salt. Sauté until almost tender then add mushrooms & cook until moisture is released & evaporated.
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On a sheet of parchment paper, lay out the 2 sheets of puff pastry slightly overlapping about 1/2-inch to form a 16 x 9-inch rectangle (cut off any excess pastry). Press the overlapped seam together with a fork. With a sharp knife, score pastry about 1/2-inch in from edges. With any excess pastry that is left over, cut into thin strips & place around the outside edge to help form a 'lip'.
Spread the Boursin cheese over pastry but NOT on the border. Sprinkle grated cheddar evenly on top.
Top the cheeses with the onion/mushroom mixture. Then add seeded tomato slices & sprinkle with minced garlic. Season with salt, pepper & Italian seasoning. Distribute crumbled bacon over tart evenly. Brush edges of pastry with a bit of egg wash.
Bake for about 30 minutes or until the tart is crisp & golden.
Summer is a great time to try something different with local produce. Roasting tomatoes is a great way to add depth of flavor, texture and color to pizzas, pasta, salads and so much more! They also make the perfect side dish for almost any meal.
Slow roasting tomatoes allows most of the natural juices to stay locked in while still achieving a delicious, caramelized flavor that is much more complex and intense.
This tomato tart with Boursin and extra old cheddar is brimming with flavorful roasted tomatoes that bear an intensely concentrated essence and melds it all with a puff pastry crust.
Baking with puff pastry is as simple as thawing the dough, then unfolding it and laying it underneath or on top of something. It contributes so much to the overall recipe that you don’t have to add much to turn it into an inspired vegetarian dinner.
Which brings me todays blog recipe: a gorgeous, simple, peak-summery roasted tomato cheese tart. If you don’t have Boursin & extra old cheddar, use the cheese you have; if you want to add a sixth ingredient, caramelized onions never made anything worse.
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Roasted Tomato & Boursin Cheese Tart
Votes: 3
Rating: 4.33
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Votes: 3
Rating: 4.33
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Instructions
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On a sheet of parchment paper, roll out puff pastry to 1/8-inch thickness into a rectangle about 9 x 12-inches. With a sharp knife, score pastry about 1/2-inch in from edges. This will puff up while baking & form a nice edge on the tart.
Spread the Boursin cheese over pastry but NOT on the border. Sprinkle grated cheese evenly over top. Lay tomato rounds over cheese layer. Nestle sliced garlic in between tomato rounds. Season with salt, pepper & Italian spice.
Bake until cheese is bubbly & crust is crispy, about 25-35 minutes. Sprinkle with fresh chives. Let rest for 5 minutes before serving & slicing.
Recipe Notes
To roast garlic:
- Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic head: brush with oil.
- Wrap bulb in heavy duty foil.
- Bake at 425 F. for 20 minutes or until softened.
- Cool for 10 minutes; squeeze softened garlic out of skins.
- Cut into slices.
