Cook bacon in 12-inch skillet over medium heat until crispy, 7 to 9 minutes. Transfer to paper towel–lined plate to cool. Once cool, chop bacon fine.
Process cheddar, cream cheese, mayonnaise, shallot, Worcestershire, garlic, pepper, and cayenne in food processor until smooth, scraping down sides of bowl as needed, about 1 minute. Add pimentos and pulse until combined, about 3 pulses.
Lay 18 by 11-inch sheet of plastic wrap on counter with long side parallel to counter edge. Transfer cheese mixture to center of plastic and shape into approximate 9-inch log with long side parallel to counter edge. Fold plastic over log and roll up. Pinch plastic at ends of log and roll log on counter to form tight cylinder. Tuck ends of plastic underneath. Freeze until completely firm, 1 1/2 to 2 hours.
Spread bacon on large plate. Unwrap cheese log and roll in bacon to evenly coat. Transfer to serving dish and let sit at room temperature for 1 hour. Serve.
Ingredients
Directions
Cook bacon in 12-inch skillet over medium heat until crispy, 7 to 9 minutes. Transfer to paper towel–lined plate to cool. Once cool, chop bacon fine.
Process cheddar, cream cheese, mayonnaise, shallot, Worcestershire, garlic, pepper, and cayenne in food processor until smooth, scraping down sides of bowl as needed, about 1 minute. Add pimentos and pulse until combined, about 3 pulses.
Lay 18 by 11-inch sheet of plastic wrap on counter with long side parallel to counter edge. Transfer cheese mixture to center of plastic and shape into approximate 9-inch log with long side parallel to counter edge. Fold plastic over log and roll up. Pinch plastic at ends of log and roll log on counter to form tight cylinder. Tuck ends of plastic underneath. Freeze until completely firm, 1 1/2 to 2 hours.
Spread bacon on large plate. Unwrap cheese log and roll in bacon to evenly coat. Transfer to serving dish and let sit at room temperature for 1 hour. Serve.
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