8 slices center cut bacon
1 large sweet onion, sliced thickly
1 T vegetable oil, as needed
1/4 t cayenne
2 generous cups pieces of fresh bread torn from a baguette (approximately 1/3 of the baguette)
2 generous cups thick sliced green tomatoes
1/4 t ground black pepper
Pinch of salt
1 cup co-jack cheese, shredded
Spoon Mage™ Note:
Rather than pack the torn bread and the tomatoes in the measuring process, use one those lovely Pyrex 2 cup measuring cups. Fill all the way to the top and beyond of the two cup mark. Do not flatten or pack.
Preheat oven to 375°F.
Pan fry the bacon over medium heat until the pieces are well browned. Remove to a plate lined with paper towels.
There should be about two tablespoons of bacon fat left in the pan. Raise the heat to medium-high and add the onion slices.
Sprinkle a bit of salt on the top of the onion slices. Brown the onions well on one side before flipping to brown the other.
After flipping, the onion will soften and some of it will break apart into individual rings. This is just fine. After the onion is well browned, to a small bowl.
Add enough vegetable oil to the fat remaining in the pan to equal about 2 tablespoons.
Stir in the cayenne.
Add the chunks of bread and stir to coat them in the pan drippings. Sauté until the pieces brown a bit. Stir every now and then. Transforming torn bread into cayenne infused baguette croutons will only take a few minutes at medium-high heat. Remove the finished croutons to a holding bowl.
Spray a casserole dish with your favorite cooking spray.
Lay half of the green tomato slices in the bottom. Top with half of the onions. Sprinkle with half of the pepper. Sprinkle with about 1/3 cup of the cheese and then 1/3 of the baguette croutons.
Add the rest of the tomatoes, then onions, and give a final sprinkle of ground pepper.
Crumble the bacon and spread it all over the top.
Cover with the cheddar and the remaining baguette croutons.
Bake covered for 30-40 minutes – or until the tomatoes soften and the cheese begins to brown.