Cut this lunchtime favorite into small bite-size pieces to make for a lady-like lunch.
8 Slices bacon
3 Tablespoons brown sugar
2 Tablespoons water
6 Thin slices white bread, crusts removed
6 Ounces Camembert cheese, softened
1 Bunch watercress, rinsed
8 Red pear tomatoes or baby tomatoes, rinsed, sliced crosswise
Heat bacon in a large skillet, turning occasionally, over medium-high heat until crisp. Remove with tongs and place onto paper towels to drain excess oil. Let cool and chop into coarse bits. Pour off bacon fat from skillet and wipe clean
In the same skillet, add brown sugar and water over medium heat and cook for thirty seconds. Add chopped bacon and cook, stirring occasionally, for 1 minute more until bacon is coated. Remove from heat.
Preheat oven to 350° F (175° C). Cut bread into 4 equal-size squares. Place bread on a baking sheet and bake in oven until lightly toasted, about 5 minutes.
Spread a thin layer of Camembert on toast and top with 1/2 teaspoon crumbled bacon. Arrange a leaf of watercress and a baby tomato slice on top.
How to Serve
Serve at room temperature.
Makes 24 pieces