Bacon bits aren't just for salads and baked potatoes anymore. We've come up with some different uses for these tasty bits whether you cook up your own or buy them pre-made.
1. Beets and Oranges
Arrange sliced roasted beets, sliced oranges, and fresh parsley leaves on a platter. Sprinkle with crumbled blue cheese and cooked, crumbled bacon. Drizzle with extra virgin olive oil, and sprinkle with salt and pepper to taste.
2. Layered Guacamole
Top guacamole with crumbled goat cheese; halved grape tomatoes; thinly sliced fresh basil; and cooked, crumbled bacon. Serve with pita chips.
3. Street-Style Grilled Corn
Brush hot grilled corn with mayonnaise. Roll in cooked, finely crumbled bacon. Sprinkle with Mexican chili powder. Serve with lime wedges.
4. Dressy Saltines
Arrange saltine crackers on a baking sheet; brush with beaten egg white. Sprinkle with cooked, finely crumbled bacon; grated Parmesan cheese; and pepper. Bake at 325° for 8 to 10 minutes or until golden.
5. Bacon-Cakes and Berries
Stir cooked, crumbled bacon into buttermilk pancake batter. Cook pancakes, in batches, in a lightly greased skillet over medium heat. Top with assorted fresh berries. Serve with warm maple syrup.
6. Grilled Onion Crostini
Spread grilled French bread baguette rounds with softened cream cheese (or Brie or buttery garlic-and-herb spreadable cheese). Top with grilled red onions, chopped, and cooked, crumbled bacon. Sprinkle with fresh thyme leaves and pepper to taste.
7. Roasted Carrots and Parsnips
Diagonally slice 3⁄4 lb. each carrots and parsnips. Toss with 2 Tbsp. olive oil, 1⁄2 tsp. ground ginger, and salt and pepper to taste. Bake at 425° for 30 to 35 minutes or until golden. Sprinkle with cooked, crumbled bacon and chopped fresh chives.
8. Appetizer Pizza
Spread a thin layer of fig preserves onto a prebaked thin pizza crust. Sprinkle with crumbled Gorgonzola cheese; chopped pecans; and cooked, crumbled bacon. Season with pepper to taste. Bake at 450° for 8 minutes or until crisp. Top with fresh arugula.
9. Italian Bean Salad
Toss drained and rinsed canned cannellini beans with chopped sun-dried tomatoes, toasted pine nuts, and balsamic vinaigrette. Spoon over thinly sliced zucchini. Sprinkle with cooked, crumbled bacon and crumbled feta cheese.