A Big Slice is proud to present our very own wine tasting kit, the Bacchus Box, a complete evening of fun in one rosewood box! Challenge your friends to a taste off. May the best wine win! No one, not even the host, knows the identities of the selections. Observe, smell, taste, rank, vote. Was yours the nectar ...or the salad dressing? A relaxed and fun way to discover new favorites. And remember, there is always a next time with the Bacchus Box. Includes everything you need (except wine and glasses) and a free 12 minute instructional DVD. Great gift! To check out the Bacchus Box, click on the red bar above. A Big Slice is a very large website (including over 200 recipes!) that is organized thematically. But if you know what you are looking for, just click on the red bar above and it will take you to our search page. Type in the term, or recipe in the space provided and it will take you directly to that page. If any links appear to be broken, please let us know at:

thegoodlife@abigslice.com

Click above to return to the A Big Slice homepage. From there you will be able to visit our wine and international dinners sections. Plus we have a recipe and craft archive so you can quickly find what you are looking for. If it is contact information that you seek, that is also on the homepage - near the bottom. Thousands have already signed up for our newsletter. In 2009 we are focusing on the monthly holidays in a different way. How about a Mardi Gras Fais Do Do? Or a hearty St. Patrick's Day Irish Breakfast. We include holiday trivia and history, table settings, napkin folds and of course recipes. All we need is your email address. Click on the red bar above to sign up. Thank you!
Click on the above link to return to the main wine and food page. There you will find a listing of twelve different varieties of wine and the menus specially chosen to create perfect pairings. This recipe was chosen specifically for a dry Alsatian Riesling. If you would like to learn more about this grape, and see the rest of our Riesling dinner, click the link above.

1 box of frozen puff pastry*
Fromage Blanc (see preparation below)
Cornmeal
Olive oil
1/4 lb. bacon
1 small yellow or white onion, thinly sliced.
for the fromage blanc:
3/4 cup ricotta chese
3 tbsp. plain yogurt
pinch of salt
1 egg
1 tbsp. all-purpose flour
1/3 cup grated Gruyere cheese.

1. Preheat oven to 425 degrees.

2. To make the Fromage Blanc, blend the ricotta cheese, yogurt, Gruyere and salt for 30 seconds in a blender. Chill for at least 2 hours in a covered dish. Whisk the Fromage Blanc with the egg and flour.

3. Saute bacon in olive oil until browned. Remove bacon, drain on paper towels, cool, and break into small pieces.

4. Add onion slices to remaining oil and fry until soft. Drain on paper towels.

5. Preheat a pizza stone or heavy baking sheet for 10 minutes and dust with cornmeal. Lay the puff pastry on pizza stone or baking sheet. Spread Fromage Blanc mixture to within 3/4 inch from the edge. Top with onion slices and bacon pieces. Brush the edge of the dough with water.

6. Bake in 425 degree oven until golden brown (15 to 20 minutes). Serve hot.

* If you have a favorite recipe for puff pastry, it'll work fine here..