Sweet & Savory Appetizer Bites

I discovered these Boursin candied bacon crackers at a friend's Super Bowl party last year and practically stalked her until she shared the recipe. Now they're my go-to for any gathering where I want people to think I'm way more skilled in the kitchen than I actually am. The combination of creamy herby cheese, sweet brown sugar, and salty bacon on a buttery cracker creates this perfect bite that people literally can't stop eating.

My brother-in-law ate twelve of these in one sitting last Christmas and then asked if there were more "hidden in the kitchen somewhere." That's the kind of reaction these little flavor bombs inspire!

What You'll Need

• Club crackers: The original rectangular buttery ones create the perfect base. Their subtle flavor and structure hold up well to the toppings.
• Thin-cut bacon: This is crucial! Don't be tempted by thick-cut bacon - it won't cook properly and you'll end up with raw spots. Regular thin bacon is your friend here.
• Boursin cheese: That garlic-herb soft cheese in the fancy white box. Sometimes I catch it on sale and freeze it just for this recipe.
• Brown sugar: Dark brown sugar gives more molasses flavor and caramelizes beautifully on the bacon, but light works too.
• Red pepper flakes: Adds that subtle heat kick that cuts through the richness. Even heat-avoiders usually don't mind it here.

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How I Make Them

The Setup

Lining the pan with foil or parchment is non-negotiable unless you enjoy scrubbing burnt sugar off baking sheets. The cooling rack on top is genius - it lets the bacon fat drip away instead of soaking into the crackers.

The Perfect Spread

Don't skimp on the Boursin but don't go wild either. I aim for about 1/8" thick - enough to taste but not so much that it overwhelms or spills over during baking. A small offset spatula makes spreading easy if you have one.

Bacon Placement

After cutting the bacon into fourths (kitchen scissors work great for this), I lay each piece flat across the cracker. Some recipes have you wrap the bacon around, but this flat method ensures even cooking and easier eating.

Sweet & Spicy Finish

The brown sugar goes on generously - it's going to melt and create that candied effect. With the red pepper flakes, I go lighter near the edges where kids might grab from and heavier in the center for the spice-lovers.

Low & Slow Baking

The 300°F oven temperature is perfect - hot enough to cook everything through but not so hot that the sugar burns before the bacon cooks. Rotating halfway through ensures even caramelization.

I learned the hard way about bacon selection when I made my first batch with super fatty bacon. The crackers ended up with rubbery, chewy spots instead of that perfect crisp-tender texture. Now I spend an extra minute at the store examining the bacon packages like I'm selecting diamonds!

Serving Ideas

These work on a fancy charcuterie board or just piled on a plate - they're that versatile. I like serving them alongside fresh fruit like grapes or apple slices to balance the richness. For parties, I place them in different spots around the room so people don't have to crowd around one appetizer table.

Make It Your Own

Try a sprinkle of chopped fresh rosemary on top before baking for a woodsy aroma. Switch up the cheese with Alouette or even cream cheese mixed with herbs. Add a tiny drizzle of hot honey instead of red pepper flakes for a different kind of heat. For a sweeter version, skip the red pepper and add a sprinkle of cinnamon to the brown sugar.

Make-Ahead Magic

These can be fully assembled up to the point of baking, then covered and refrigerated for up to 24 hours before baking. Already baked crackers keep well in the fridge for 3-4 days in an airtight container. To revive them, just pop them in a 300°F oven for 5 minutes to re-crisp.

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Pro Tips

• Pre-measure your brown sugar and red pepper flakes into small bowls to avoid contaminating your containers
• For cleaner cutting, place the bacon in the freezer for about 10 minutes before slicing
• Let the Boursin come to room temperature for easier spreading

These crackers have saved me at countless last-minute gatherings when I needed to bring something impressive with minimal effort. There's something deeply satisfying about watching someone take that first bite, see their eyes widen, and immediately reach for another. They're proof that sometimes the simplest recipes create the most memorable foods!

Frequently Asked Questions

→ Why not use thick-cut bacon?

Thick-cut bacon would take too long to cook through and might not crisp up properly on the crackers.

→ Can I use a different cheese?

Boursin works best for its spreadable texture and herb flavoring, but cream cheese with herbs mixed in could work as a substitute.

→ Can I adjust the spice level?

Yes, reduce or omit the red pepper flakes for less heat, or increase for more spice.

→ Can I make these ahead of time?

Yes, they can be stored in the refrigerator for 3-4 days or frozen for up to 2 months.

→ Why bake at such a low temperature?

The low temperature (300°F) allows the bacon to render and become candied without burning the crackers or cheese.