Goat Cheese, Bacon and Olive Quick BreadThe recipe for “Goat Cheese, Bacon and Olive Quick Bread,” from the February 2016 issue of Food & Wine, pulled me in easily with its tempting list of ingredients (bacon, goat cheese, parmesan, kalamatas) and its “quick” promise. Wonderful! I became a superstar, however, when I allowed bacon fat to take over…

Six slices of thick bacon are fried, leaving us a nice pan full of fat. Meanwhile, the recipe later asks for 1/4 cup of olive oil to be added to the batter(?). Hello! I went ahead and replaced that olive oil with my bacon fat. Oh, how lovely that was.

The batter mixes up fluffy, thanks to the chemical reactions of buttermilk and baking powder. I conservatively opted for a single teaspoon of cayenne, knowing that this is killer stuff. I did mince the cutest hot cherry pepper.

Goat cheese doesn’t “melt,” like parmesan does, so it added a visually appealing, textural element, here. I baked this loaf for 50 minutes. The bread was spicy, but was just below “too hot.” We all enjoyed it.

Goat Cheese (6 oz.) = $2.91
Cherry Hot Pepper = .18¢

PREP TIME: dedicate more than an hour to the prep and baking, then allow more time to cool it before you slice and eat it
TASTE: all the joys of bacon, goat cheese, parmesan, and kalamatas: salty, spicy, happy

I’m ready for even more fun, next week. I want to cook the “Italian Slab Pie,” from the March 2016 issue of Rachael Ray Every Day, along with the “Pea Shoot & Snap Pea Salad with Sunflower Seeds,” from the March/April 2016 issue of Eating Well. Yippee! Come back to my site next week, to see all of it.