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Gooey White Cheddar Bacon Crostini + Tillamook Blog2Farm Summit Part 2

Gooey White Cheddar Bacon Crostini + Tillamook Blog2Farm Summit Part 2

The adventures continue for the Tillamook Blog2Farm Summit
with our travels to the Oregon
coast.
  After the Tillamook factory tour
was complete, we loaded onto our party bus and headed west to the foggy Oregon
coast.  We took a short detour to visit a
lighthouse and vista point on the coast. 
The sky was amazing and the views spectacular – what stunning
sights.  The land is so lush and green
compared to the drought stricken Bay Area – a welcome sight indeed.

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We filed back onto the bus and were excited to stop at our
resting location for the night – The Inn at Cape Kiwanda.  A quaint hotel that sat almost on the oceans
edge was our home for the night.  I
believe each of our rooms sported a balcony with a view of the ocean and a
large, I mean large rock that would play peek-a-boo with the fog that would
drift in and out.  The rock is actually
called – Haystack Rock
As sunset was approaching, we headed towards the PelicanBrewery for our Sunset Beach Dinner. 
What an amazing treat for the evening – need to bring my hubby back
here, so he can enjoy the weather, food and views.  A tent with a long table was all set up for
us along with darling Tillamook beach blankets to keep us warm should the
weather turn chilly.  Amazingly, the
weather never got too chilly.  The
appetizer course was filled with Oregon
inspired and appropriate delights.  We
were treated to Chilled Oysters on the Half Shell, Clam Chowder Shooters, Three
Capes Crab Fritters and Tillamook Cheese, Crackers and Crudités.  I have to say the Crab Fritters and Aged
White Cheddar were my favorites – could have made a meal out of those.
We had our choice of entrees – Blackened Salmon Salad,
Chicken Pesto Pasta, Brewers Blend Cheeseburger or Rockfish Tacos.  The salad was calling my name and was quite tasty.  After dinner, we adjourned to the fire pit on
the beach with our blankets, glasses of wine provided by the Union Wine Company
and got ready to have some delightful smores. 
In addition, Tillamook provided Tillabars – boy I need to buy these when
I get back home.  The entire evening was
very relaxing and enjoyable. 

The next morning, we packed up our things, enjoyed a great
breakfast with handmade granola and Tillamook Greek Yogurt – my kind of
breakfast.  With our yellow boots in
hand, we loaded onto the bus to head to the farm to learn about where the milk
comes from for all this delicious cheese, ice cream, butter and yogurt.  We visited the dairy farm that Wendy and Ryan
own.  I have to say that I was simply
amazed to see the love, dedication and true soul that was put into each and
everyday by Wendy and Ryan. Owning a
dairy farm is a labor of love and these two certainly depict this attribute. It
all starts on the farm.

Everyone adorned their yellow boots to tour the farm. I
thought this was such a fun gesture from Tillamook and Soda Pop PR to
provide.  Tillamook is a co-op of farmers,
Tillamook County Creamery Association, in the valley and there are close to 100
farmers included.  The quality standards
displayed was amazing.  They have close to
400 cows on the farm along with some goats that their kids enjoyed playing
with.  Each day the cows must be milked
twice a day.  This happens around 2:00am
and each day.  The large Tillamook trucks makes its rounds
twice a day to pick up the milk to ensure the ultimate in freshness and brings
it back to the factory to make all of the delicious cheese, ice cream, yogurt
and butter.

These are the epitome of happy cows – they are well fed,
well loved and well cared for by Wendy, Ryan and the entire team of folks on
the farm.  We were fortunate enough to
see baby cows and know that they will have a great life ahead on the farm. I
believe it takes almost two years until they are ready to produce milk.  I noticed on our tour that a few cows were
licking this barrel of dark brown substance. 
I found out it is a molasses sort of food that the cows just love.

I could tell by the end of the farm tour that Wendy and Ryan
take pride in all that they do and idealize the quality that the Tillamook
products represent.  The quality of the
milk was evident from how they feed, care for and love their cows.  When I go to the store next time and purchase
a Tillamook product, I have such an appreciation for the quality these products
represent.  From the farm to our shelves,
this is a product you can be proud to purchase. 
I am now a Tillamook fan for life!

Gooey White Cheddar Bacon Crostini

Makes 20 to 22 

12 Slices of crispy Bacon, chopped fine

4 Tablespoons White Onion, Minced

2 Cups White Cheddar, Grated

1/4 teaspoon Garlic Powder

1/2 teaspoon Worcestershire

4 Tablespoon Mayonnaise

See Also

Pinch of Salt

6 Grinds of Pepper

20 to 22 slices of baquette

To a medium bowl, add the bacon, white onion, white cheddar, garlic powder, worcestershire, mayonnaise, salt and pepper.  Stir well until combined.

On a large cookie sheet, lay out the sliced baquettes and toast under the broiler on one side only until golden brown.  Remove from broiler and top each one with a heaping teaspoon of the bacon cheddar mixture and spread to cover the top of each baguette.  Return to the broiler and cook until golden brown and bubbly. Serve immediately.

Check out my fellow bloggers re-cap of the Tillamook Blog2Farm Summit:

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