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A simple but elegant appetizer made with toasted bread topped with bacon, lettuce, and cherry tomatoes.
Prep Time: 30 min(s)
Cook Time: 25 min(s)
Recipe Type: Public
Posted By: mcarradmin
Posted On: Feb 24, 2017
Number of Servings:
- - Brioche or white bread crust removed, cut into 2-x-2-inch squares
- - melted butter
- - good quality bacon look for thick cut
- - chiffonade iceberg lettuce
- - cherry tomatoes cut in halves
- - basil pesto store-bought works fine
- - mayonnaise
- - homemade or store-bought red wine vinaigrette
To Prepare Bread:
Cut bread into 2-x-2-inch pieces. Brush with melted butter and bake in 350 degree F oven until lightly golden brown. Remove from oven and set aside.
To Prepare Bacon:
Layout bacon in parchment lined baking pan. Cook bacon in oven at 350 degrees F until crispy, about 15-20 minutes. Cut bacon into 1-1/2 inch pieces.
To Prepare Lettuce:
Ribbon cut or chiffonade the iceberg into 1-inch "threads"; set iceberg aside.
To Prepare Mayo Dressing:
Take about 2 tablespoons of basil pesto to 1 cup mayonnaise. Combine pesto and mayo to make a "pesto" mayo; set aside.
Mix chiffonade iceberg with the red wine vinaigrette (not too much - don't want it soaked, just lightly dressed). Take toasted bread and smear on some of the pesto mayo. Place a piece of bacon on top. Take a small pinch of the dressed iceberg and place on top of bacon. Top with a halved cherry tomato.