After posting on Facebook that we were all craving Mum’s Bacon Savouries we were astonished, and to be honest, slightly miffed that the recipe wasn’t limited to our family….LOL!
Quite a number of posts, even a photo from and old work colleague Damien Aigner Gillings saying the he’d made them the previous night. My niece Nicky offered that if you were using ordinary shop white bread toasting it first was a good trick. Nicky is a very good cook, no thanks to my tuition and especially good at making themed birthday cakes which are an art in themselves.
David Price offered a good suggestion for using stale commercial pide bread. Also an excellent idea. The problem with commercial white bread is that it usually goes mouldy before it loses the squishiness.
Brother Kym here for lunch yesterday reminisced that Mum used to keep them, uncooked in the freezer and what a good idea that would be. Nah! I’d be running the oven at midnight keen for a snack.
Then when borrowing my neighbour’s box grater she offered another version that her Mum made, mincing the cheese, with spring onion and the bacon. Sounds good to me!
200g bega Strong & Bitey, coarsely grated or grated mature cheese
50g Parmesan or Pecorino, coarsely grated
50g salted butter or 50g unsalted butter and a pinch of Maldon sea salt..melted
50g Worcestershire sauce 
pinch dried chilli flakes…optional
1 egg 4 rashers spek cut nice and thick
1 x 250g batch of day old Jim Lahey ‘no knead bread’ baked in a load tin. 
The Original & Genuine Lea and Perins brand still made in the UK.
 Do not use the ends and cut slices about 12 mm thick.
Cover a baking sheet with foil and sit a rack on top.
Weigh the cheeses and melted butter into a bowl. Whisk the Worcestershire sauce, tabasco and egg together and mix into the cheese. Sprinkle the chilli over the top and mix through.
Keeping the edges neat, spread onto the bread and put a piece of bacon on top.
pre heat oven to 190°C
Put in the oven and set a timer for 15 minutes. At this point you may choose to remove the more cooked ones on the edges and continue cooking those that are not similarly browned for a bit longer.
These are not elegant canapés they are home lunches and family snacks and expect a fight for the cisipy, tasty cheesy bits that drop through the rack onto the foil.
note Not cooked and packed between sheets of Freezer-go-Between they freeze really well. Ten minutes standing on the rack they thaw quickly.