Fry to a crisp and crumble 1 pound bacon. Add to 2 cups (or more if needed) mayonnaise and 2 bunches of green onions; make sure to cut off about 1/2 of the green since it tends to be rather tough, then chop up the remaining onion in a small chop/dice. If that seems to be too much onion for your taste just reduce the amount. Season with a teaspoon dill leaves, a teaspoon Tony Cachere’s, and black pepper to taste. Spread on 2 inch rounds of bread (I use soft white), top with tomato slices (Roma is recommended) that have been lightly salted and drained between layers of paper towels. This recipe makes about 35 canapés.
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