Cheese appetizer with dried fruit cake

Ingredients:

• 6 strips bacon, chopped
• 1 cupcake with dried fruits (about 600 g)
• 2 tbsp. flour
• 1 tablespoon chilled unsalted butter, cut into pieces
• 100 g of gorgonzola at room temperature
• 220 g of cream cheese at room temperature
• 2 tbsp. l. chopped chives
• 1-2 drops of Worcestershire sauce
• 1-2 pinches of cayenne pepper

Preparation:

1. Preheat oven to 375°F (190°C). Cook the bacon in a medium skillet over medium heat until crisp, about 8 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Save the rendered fat.
2. Crumble enough fruitcake to make 1 cup; set the remaining fruitcake aside. Mix the crumbled fruitcake, flour, and butter together in a bowl with your fingers until the mixture forms pea-sized pieces. Place on a baking sheet and bake until crisp, 15-20 minutes, stirring once. Let cool, then stir in the bacon and crumble the streusel into smaller pieces.
3. In a bowl, combine the Gorgonzola, cream cheese, chives, Worcestershire sauce, and cayenne pepper with a wooden spoon until smooth; set aside. Line a mini loaf pan or small soufflé dish with plastic wrap, leaving a long overhang. Spread the streusel in the bottom of the pan and press it down. Spread the cheese mixture over the streusel layer and fold the plastic wrap over the top. Refrigerate until the cheese sets, at least 1 hour.
4. Meanwhile, grease a baking sheet with a few drops of rendered bacon fat. Using a serrated knife, cut the remaining fruitcake into 1/4-inch-thick slices (if they fall apart, press them together with your fingers). Place the slices on the prepared baking sheet, brush with the rendered fat, and bake for 7-10 minutes on each side. Let cool on the baking sheet.
5. Remove the cheese loaf pan from the refrigerator, uncover, and invert onto a serving platter. Serve with fruitcake toast.