4 strips bacon
1 (6-to-7-inch plain focaccia
1 or pizza crust
1 green onion, green part only
1 minced
2 tbsp chopped walnuts
2 tbsp crumbled feta cheese
Directions
Fry bacon in skillet until crisp. Drain on paper towels. Crumble and
arrange on focaccia. Sprinkle with onion, walnuts and feta cheese.
Place on baking sheet. Bake at 400 degrees until cheese melts and
ingredients are hot, 6 to 10 minutes. Serve hot.
Servings: 2 servings
Bacon Walnut & Feta Focaccia Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Italian; Meat; Nut
The History of Recipes
Written cooking instructions as an idea can be observed way back into the far past, in fact as far back into history as early Egypt, and possibly even further. Interesting though that maybe, sadly, these early cook books were just primitive hieroglyphic instructions for meal preparation.
Fascinatingly, the most ancient recipe in existence, according to food historians are some ancient tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `exhilarated, wonderful and blissful`. Progressing into The time of the roman empire around 25BC a roman called Apicius compiled a few scripts showing how to cook the recipes enjoyed by his fellow Romans. In his scrolls, he tells us how the roman meals were separated into hors d`oeuvres, entrees and desserts, a very modern way of dining. Aspicius also describes how the ancient Romans were skilled in the use of many different spices and herbs, including a few you will know like thyme, fennel and dill. As our culinary historical trip moves to more modern times there were some books which appeared in the 1300s ; a cookery book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Perhaps surprisingly, these books are nothing to do with the indian curry that we all know today, but instead recipes for the types of meals served to the rich and powerful of the time. In the 15th century, people returning from the crusades brought us a variety of foods and herbs from Arab cooking, such as parsley and basil. These new foods and spices created a surge in books on cooking, the majority of which are kept safe in private collections. The arrival of TV brings us TV chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to access massive numbers of recipes like those on this recipe site. |
We hope you enjoy this Bacon Walnut & Feta Focaccia recipe.
