Peppercorn Bacon Rounds by Penzeys

Got this tasty recipe from Penzeys Christmas 2006 catalogue.

• Ready In: 29 mins
• Yields: 36 appetizers

Ingredients

• 1  tablespoon  peppercorn salad dressing mix
• 2  tablespoons water
• 1⁄2 cup mayonnaise
• 1⁄2 cup sour cream
• 1⁄2 cup  crumbled blue cheese
• 1⁄2 lb bacon
• 1  French baguette
• 1  tablespoon chives

Directions

1. Mix creamy peppercorn with water, let stand five minutes.
2. Whisk with mayonnaise and sour cream.
3. Stir in blue cheese and refrigerate until ready to assemble. This can be done a day ahead of time.
4. Fry the bacon, drain onto paper towel.
5. When cool, break the bacon into small pieces. This can also be done a day ahead of time.
6. Preheat the oven to 350 degrees.
7. Slice the baguette into 1/4 inch slices.
8. Place the slices on a cookie sheet and bake for about 4 minutes, just until they start to firm up.
9. Spread each slice of bread with about 1 1/2 tsp of dressing, top with bacon pieces and sprinkle with a few chives.
10. Put back in oven until dressing is warm. About 4-5 minutes.