Balsamic-Glazed Bacon and Cheese Apéritif Cake

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On Thursday, December 3rd, we celebrated all things French Food and Cooking with Chef & Author David Lebovitz, Jake Cohen, and invited guests Meiko Temple and Ksenia Skvortsova. During the event, David showed our virtual attendees the preparation of this Balsamic-Glazed Bacon and Cheese Apéritif Cake utilizing authentic French ingredients from Oliviers& Co, and Fromager d’ Affinois! French gastronomy was a main topic of discussion as David shared tips and French techniques he has learned over the years. Meiko prepared this Soft-Cooked Egg Crostini with Wild Mushroom Duxelle and Ksenia shared her recipe for these Fig and Fromage Cheese Tartines as they used traditional French cooking techniques! Get in on the fun and click here to see the event in full!

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Prep time 15mins

Cook time 35mins

Serves or Makes: 6-8

Recipe Card

Step 1
Preheat the oven to 400º. Line a baking sheet with parchment paper or foil.
Step 2
In a medium bowl, toss the bacon strips with the Oliviers & Co. Balsamic Vinegar, brown sugar, and a few turns of freshly-ground black pepper until well-coated.
Step 3
Lay the strips of bacon on the baking sheet in a single layer. Bake for 10 minutes.
Step 4
Turn the bacon strips over, and bake until the bacon strips are cooked through, about 8 to 10 minutes. (The exact time will depend on the thickness and type of bacon.)
Step 5
Remove from the oven and move the bacon strips around to blot them with any juices on the baking sheet then drain them on paper towels for about 30 seconds to cool. (Don’t let them rest too long on the paper towels or the bacon will stick to them.) Chop the bacon into ½-inch pieces and set aside.
Step 6
Reduce the heat of the oven to 350ºF.

Step 1
Lightly butter an 8 ½-9-inch (23cm) loaf pan. Line the bottom with parchment paper.
Step 2
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, black pepper and paprika.
Step 3
In a medium bowl, whisk together the oOliviers & Co. Basil-Infused Olive Oil, sour cream or yogurt, mustard, and eggs. Finely chop the basil and mix it into the wet ingredients.
Step 4
Make a well in the center of the dry ingredients and add the olive oil mixture, stirring a few times until it’s partially combined, but don’t overmix; there should still be streaks of flour visible.
Step 5
Add the chopped balsamic-glazed bacon, cubed Le Petit Fromager Cheese, parmesan, and sun-dried tomatoes. Stir just until combined.
Step 6
Scrape the mixture in the prepared pan and bake until a toothpick inserted in the center comes out clean, about 30-35 minutes. Cool for 10 minutes then run a knife around the outside of the cake and remove it from the pan, then cool the cake completely on a wire rack before slicing.