Recipe 04.18.19

Bacon Almond Cheese Spread

For all of the Down South sporting events coming up in April and May, here is a simple recipe from dear, departed friend Jim Villas, who hailed from North Carolina and lived in East Hampton. This recipe is from his book “Bacon.” He suggests using a mellow honey-cured or maple-smoked bacon for this. He also says you can add some good grated cheddar to the dip.

Makes two and a half cups.


5 slices honey-cured or maple-smoked bacon, cooked, 

drained, and crumbled

2 cups creamed cottage cheese

3 Tbsp. chopped chives

1 tsp. Worcestershire sauce

Salt and pepper to taste

1/4 cup finely chopped toasted almonds 

(chopped toasted pecans would be good too, my note)

Toast triangles (crudités and crackers would be good too, my note again.)


In blender or food processor, combine cottage cheese, chives, Worcestershire sauce, salt and pepper; blend just until smooth. Scrape into bowl and add the bacon and almonds, stir until well blended, cover, and chill about 30 minutes before serving with toast triangles.

These two open-faced hors d’œuvres-style sandwiches would be great to serve for a French Open party. Use small slices of baguette for more dainty servings. These are both from Patricia Wells’s “Bistro Cooking” cookbook.


Grilled Country Bread With Pesto and Smoked Trout

Serves four.


4 Tbsp. pesto

4 thick slices country or whole wheat bread, freshly toasted

4 thin slices smoked fish, such as trout or whiting


Spread 1 Tbsp. of pesto on each slice of toasted bread. Place a slice of smoked fish on top. Neatly trim the edges of the fish to fit the bread, and serve.


Les Bacchantes’ Blue Cheese and Ham Sandwich

Serves four.


4 large slices country or whole wheat bread

1/2 cup crumbled blue cheese, such as Bleu des Causses or Roquefort

4 thin slices unsmoked salt-cured ham, such as prosciutto 


Preheat broiler. Grill or toast the bread evenly on both sides. Sprinkle with the cheese, then top with a slice of ham. Grill until the ham is warm and the cheese begins to melt, about two minutes.