Bayou Bleu Recipe

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top if available. Arrange the bacon slices in a single layer on the rack or foil.

Bake bacon for 12–18 minutes, turning once if necessary, until crisped to your liking. Thicker slices may need toward the upper end. Remove bacon to a paper-towel-lined plate and let cool; reserve 1 tablespoon of rendered bacon fat (optional) for the butter if desired.

Once cooled, chop bacon into roughly 1/4–1/2 inch pieces.

Soften the butter: leave at room temperature until easily spreadable (about 30–45 minutes) or gently warm in a bowl over a pot of simmering water for 1–2 minutes; do not melt.

In a medium bowl, combine the softened butter, minced garlic, crumbled blue cheese, grated Parmesan, chopped parsley, lemon juice, black pepper, and 1/2 teaspoon salt. If you reserved bacon fat, add 1 teaspoon now for extra smokiness.

Using a fork or spatula, mash and fold the mixture until evenly combined but still slightly textured from the blue cheese and garlic. Taste and adjust seasoning — add more salt or pepper if needed.

Fold in about two-thirds of the chopped bacon (reserve the rest for topping). Mix just until distributed.

Transfer the butter spread to a small bowl or form into a log on plastic wrap. Chill in the refrigerator for 15–20 minutes to firm slightly so it spreads cleanly on the toast points.

Lower oven temperature to 375°F (190°C) after removing bacon, or use a separate oven if available.

Slice the baguette on the bias into 1/2-inch-thick slices. Cut each slice in half diagonally to form triangular toast points if desired.

Place slices on a baking sheet. Brush both sides lightly with olive oil and sprinkle with the 1/4 teaspoon salt and 1/4 teaspoon black pepper.

Bake the slices for 8–10 minutes, flipping once halfway, until golden and crisp. For extra toasting, broil 30–60 seconds per side watching closely to avoid burning.

Spread about 1 tablespoon of the chilled garlic-blue butter on each warm toast point while they are still slightly warm so the butter melts slightly into the bread.

Top each prepared toast point with remaining chopped bacon pieces, a light sprinkle of extra crumbled blue cheese, and a dusting of grated Parmesan.

Garnish with chopped chives or parsley for color and serve immediately.

Serve temperature: best served warm so the butter is slightly softened and the cheeses are aromatic.