Blt Bruschetta Food

BLT BRUSCHETTA

Steps:

• Heat grill to medium heat.
• Grill bread slices 2 min. on each side; cool.
• Rub garlic onto toast slices; spread with cream cheese spread.
• Toss lettuce with tomatoes, bacon and dressing; spoon over toast slices.
• Sprinkle with Parmesan.

BLT BRUSCHETTA

Steps:

• In a large bowl,combine the bacon, tomato, lettuce, 2 tblspns pesto, basil, salt & pepper; set aside.
• Cut baguette into 36 slices; place on ungreased baking sheets. Brush with oil. Bake at 400 for 9-11 minutes or until golden brown. Spread with remaining pesto; top each slice with 2 teaspoons bacon mixture.

BLT BRUSCHETTA

Steps:

• In a large bowl, combine the bacon, tomato, lettuce, 2 tablespoons pesto, basil, salt and pepper; set aside. , Cut baguette into 36 slices; place on ungreased baking sheets. Brush with oil. , Bake at 400° for 9-11 minutes or until golden brown. Spread with remaining pesto; top each slice with 2 teaspoons bacon mixture.

BLT BRUSCHETTA

Steps:

• Preheat the grill or broiler.
• Heat a large skillet over medium-low heat. Add the bacon and cook until crispy. Drain on a paper-towel-lined plate and reserve.
• Slice the bread about an inch thick. Char the bread on both sides on the grill or under the broiler. Remove and reserve.
• In a medium-size mixing bowl, mash up the avocado with half of the lemon juice, salt and pepper, and the mashed garlic, then spread some avocado mash onto each piece of charred sliced bread.
• In another mixing bowl, combine the chopped tomatoes with the arugula, tarragon, basil, salt and pepper, the reserved bacon, the remaining lemon juice, and the EVOO. Top each of the avocado-smeared bread slices with some of the tomato, bacon, and arugula mixture.

BLT BRUSCHETTA

Steps:

• Preheat oven to 350 degrees. Slice the bread in half lengthwise. Use the bottom, wrap the top of the loaf in plastic wrap and save or freeze for another meal.
• Drizzle some good fruity olive oil on top the bread. Put in the oven until lightly toasted, about 10 minutes. Pull the bread out of the oven and rub with half a garlic head.
• In a medium bowl, cream the goat cheese with milk to make the consistency lighter and more spreadable.
• Put the tomatoes in a bowl, add the herbs, shallot, and season with salt, pepper and a drizzle of white balsamic vinegar. Gently toss to combine.
• Pan grill the pancetta until it is on the softer side of crisp. Set aside on paper towels, to drain off the surface fat.
• Spread a thin layer of cheese across the loaf. Lay the pancetta evenly across the cheese, and lay the tomato slices on top of the pancetta. Top with baby arugula leaves. Finish with a drizzle of olive oil and a fine grating of lemon zest over the top. Slice on the diagonal into single servings.