Here’s a hearty, special appetizer you’ll need to eat with a fork! Creme fraiche gives these bites a decadent flavor.
—CHERYL PERRY HERTFORD, NC
PREP: 50 MIN. • BAKE: 10 MIN. • MAKES: 2 1/2 DOZEN (2 CUPS SAUCE)
2 whole garlic bulbs
1 tablespoon olive oil
15 small red potatoes, halved
15 bacon strips
2 cups (8 ounces) shredded smoked Gouda cheese
1 teaspoon coarsely ground pepper
2 cups creme fraiche or sour cream
1/4 cup fresh cilantro leaves
1. Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off of garlic bulbs. Brush with oil. Wrap each bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes.
2. Meanwhile, place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or just until tender. Cut bacon strips in half widthwise. In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain; keep bacon warm.
3. Preheat oven to 375°. Place a tablespoonful of cheese on the cut side of a potato half. Wrap with a half-strip of bacon and secure with a toothpick. Place on an ungreased baking sheet. Repeat. Sprinkle appetizers with pepper. Bake 10-15 minutes or until bacon is crisp.
4. For sauce, squeeze softened garlic into a food processor. Add creme fraiche and cilantro; cover and process until blended. Serve with potatoes.