Bacon Cheddar Spread

12 oz. bacon, fried crisp, drained and crumbled (I find if I cut it across the slices in the packages in 1/2 pieces, it is small enough after it is cooked)
1 lb. sharp cheese, grated
1/2 yellow medium onion, finely chopped*
2 cups mayonnaise
1 tsp. cayenne pepper (can be omitted or to taste)
1/2 cup slivered almonds or chopped pecans, toasted

Combine all the above, except the nuts; mix well.

Oil a 7 cup mold or line with saran wrap, place 1/2 cup toasted slivered almonds (I used pecans) in the bottom of the mold, press cheese mixture in the mold. Refrigerate overnight.

Unmold on a tray and serve with crackers or bread slices.

If you give up on the torte, this can be served in a dish as a cheese spread.

*Green onions can be used instead of the yellow onion. I used the yellow onion to diguise the fact it was in the dish, for all the "I don't like onion people".

I am going to try your torte idea this weekend using this recipe, a cream cheese with chives and maybe olives or capers, and a pimento cheese spread. Will let you know how it works out.