Bacon-Topped Loaded Squash Crackers

Recipe created by 2016 Glorious Bites Semi-finalist: Ronna Farley

This glorious appetizer from Ronna Farley, one of our Washington, D.C. Glorious Bites 2016 Semi-Finalists, pairs perfectly with our Sonoma Brut sparkling wine. The flavors of bacon, parmesan and onion on squash crackers were a delicious combination. The toasty almond paired well with the squash and the pear notes helped to balance all of the other flavors in the dish.


Squash Crackers

2/3 cup all-purpose flour

2 oz grated Parmesan cheese

1 tsp dried oregano

1/2 tsp dried basil

1/2 tsp freshly ground black pepper

1/4 teaspoon garlic powder

1/2 tsp onion salt

2 large eggs, beaten

1 1/4 cups shredded yellow squash

1 cup shredded mild cheddar cheese

8 slices hickory smoked bacon


Vegetable Mixture

8 ounces white mushrooms, diced

1/2 cup diced onion

1/2 cup diced red pepper

1/4 teaspoon seasoned salt


Cheese Topping

1 cup light cream

1 tablespoon all-purpose flour

1/4 teaspoon seasoned salt

1/2 cup mild shredded cheddar cheese

2 tablespoons grated Parmesan cheese



chive sprigs



1. Preheat oven to 400 degrees F.

2. Place parchment paper onto 2 cookie sheets.

3. To prepare the squash crackers, combine the flour, Parmesan cheese, oregano, basil, black pepper, garlic powder and onion salt in a medium bowl. Add eggs to dry ingredients; combine well. Add the squash; stir well to combine. Stir in the shredded cheese.

4. Form 24 (1/4-inch thick) flat ovals, spaced about 1-inch apart on parchment paper. Bake at 400 degrees F. for 10 minutes. Flip the ovals over and bake another 10 minutes until golden on both sides. Remove from oven and set aside to cool.

5. Meanwhile, cook the bacon in a 10-inch skillet over medium heat, turning several times until crisp. Remove from skillet. Allow bacon to cool, then crumble.

6. Pour off most of the bacon grease, leaving about 2 tablespoons in the skillet. Add mushrooms, onion and red pepper. Cook and stir over medium heat for 2 minutes. Remove from heat. Sprinkle with 1/4 teaspoon seasoned salt and stir.

7. To prepare cheese topping, whisk 1/4 cup of the light cream and the flour in a 1-quart saucepan. Stir in remaining 3/4 cup cream and 1/4 teaspoon seasoned salt. Bring to a boil over medium heat, stirring constantly. Reduce heat to low; simmer and stir for 2 minutes. Remove from heat. Stir in the cheddar and Parmesan cheeses, stirring until melted.

8. To assemble the appetizers, spoon cheese topping onto squash crackers. Top with mushroom mixture. Add crumbled bacon. Snip chives over top. Serve immediately.


Makes 24 servings.

Leave a Response