4 of Canada’s top chef’s got to taste it.. so I want you to taste it too! The mix of cheeses is really important here, all of them combined produce a tangy, creamy and luscious grown-up version of a classic. Bacon is optional, it is equally as great without. Oh and vegans, I got you with a cashew based version below! If you have the time, making your own breadcrumbs from leftover sourdough bread is worth it. Simply throw bread into a low temp oven, around 300’ and dry it out for about 20 minutes. Blitz in a food processor or smash in a bag to resemble the size of breadcrumbs.