Fruitcake Cheese Loaf
- 6 slices of bacon, chopped
- 1 loaf fruitcake (about 1 1/4 pounds)
- 2 tablespoons all purpose flour
- 1 tablespoon cold unsalted butter, cut into pieces
- 4 ounces gorgonzola cheese, room temperature
- 8 ounces cream cheese, room temperature
- 2 tablespoons chopped chives
- 1-2 dashed Worcestershire sauce
- 1-2 dashes cayenne pepper
Preparation time 45mins
Cooking time 105mins
1. Preheat the oven to 375. Cook the bacon in a medium skillet over medium high heat until browned, about 8 minutes. Transfer to a paper towel lined plate with a slotted spoon. Reserve the drippings
2. Crumble enough of the fruitcake to measure 1 cup; set the remaining cake aside. Mix the crumbled cake, flour and butter with your fingers in a bowl until the mixture is in pea size pieces. Place on a baking sheet and bake until crisp, 15-20 minutes, stirring halfway through. Let cool, then add the bacon and crumble mixture into smaller pieces.
3. Beat the gorgonzola, cream cheese, chives, Worcestershire sauce and cayenne in a bowl with a wooden spoon until smooth; set aside. Line a mini loaf pan or small souffle dish with plastic wrap, leaving a long overhang on the sides. Press the crumble into the bottom of the dish. Spread cheese mixture over the crumble layer and fold in the excess plastic wrap to cover the cheese. Refrigerate until firm, at least 1 hour
4. Meanwhile, brush a baking sheet with some of the reserved bacon drippings. Slice the remaining fruitcake into 1/4 inch thick pieces with serrated knife (if they fall apart, press back together with your fingers). Place the slices on the prepared baking sheet, brush with more drippings and toast 7-10 minutes per side. Cool on the baking sheet.
5. Uncover the cheese mold and invert onto a platter. Serve with the fruitcake toasts.