Bruschetta with Bacon and Vacharin
Preheat the oven to 220°C (approximately 425°F). Line a baking sheet with parchment paper. Draw 12 small circles, each 3-4 cm (approximately 1 1/4- 1 1/2 inches) in diameter. Sprinkle the Parmesan in the circles. Bake until the cheese is browned, about 3-4 minutes. Remove and allow to cool. Cut the Vacherin into slices. Cut the bacon into lardons. Place the baguette slices on a baking sheet and toast until golden brown in the oven.
Once the baguette is toasted, remove from the oven. Peel and halve the garlic clove and rub each slice of baguette with it. Top each baguette slice with the Vacherin. Reduce the oven to 200°C (approximately 390°F). Place the baguette in the oven until the Vacherin is melted. Remove from the oven and top with a Parmesan wafer. Add some bacon and season with pepper to taste.