Categories: Appetizers

Ingredients

• 8 slices thick-cut bacon, chopped
• 1 pint grape tomatoes, halved
• 2 tbsp. unsalted butter
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 1 tsp kosher salt
• 1/2 tsp ground nutmeg
• 1/2 tsp black pepper
• 1/4 tsp ground red pepper
• 4 cups shredded sharp white Cheddar
• 8 oz. package oven-roasted deli turkey, chopped
• 1 tbsp. chopped parsley
• Toasted baguette slices, to serve
• Garnish: chopped fresh parsley

Directions

1. In a large saucepan, cook bacon over medium-high until crisp, about 10 minutes. Remove using a slotted spoon, and let drain on paper towels; reserve 1 tbsp. drippings in pan.

2. Add tomatoes to drippings; cook, stirring occasionally, until softened, about 3 minutes. Remove using a slotted spoon.

3. In same pan, melt butter over medium heat. Whisk in flour until smooth; cook, whisking constantly, until lightly browned, about 4 minutes. Gradually whisk in milk until smooth; whisk in salt, nutmeg, black pepper, and red pepper. Bring to a low boil. Cook, whisking occasionally, until thickened, about 12 minutes.

4. Gradually whisk in cheese until melted and smooth. Remove from heat; stir in turkey, parsley, half of bacon and half of tomatoes. Spoon into a 3-qt. baking dish.

5. Preheat oven to broil.

6. Broil until golden brown and bubbly, 5-8 minutes. Top with remaining bacon and tomatoes. Let stand for 10 minutes; serve with baguette slices. Garnish with parsley.

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