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BLT Crostini CLINTON KELLY

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So tasty and cute!

ingredients
BLT CROSTINI
1/2 pound bacon
1/4 cup olive oil (plus 2 tablespoons, divided)
1 baguette (cut into 1/2-inch slices)
1/2 pint cherry tomatoes (halved lengthwise)
1 cup mayonnaise
1/4 teaspoon cayenne
1/2 head romaine (cored, thinly sliced)
flaky sea salt (to taste)
Kosher salt and freshly ground black pepper (to taste)

directions
Preheat the grill or broiler for 15 to 20 minutes. Line a plate with paper towels and set aside.
In a large saute pan over medium-high heat, add the bacon slices and cook until browned and crispy, about 4-5 minutes per side. Remove to prepared plate to drain and cool. When cool enough to handle, cut each piece of bacon in half and set aside.
Brush the tops of bread slices with 1/4 cup of olive oil and sprinkle with flaky sea salt. Transfer slices to a baking sheet, and place under the broiler until golden brown, about 2-3 minutes. Remove and allow to cool slightly.
In a medium bowl, add the tomatoes and remaining 2 tablespoons of olive oil. Season with Kosher salt and pepper to taste, and toss to coat.
In a medium bowl, whisk together the mayonnaise and cayenne. Evenly spread the mayonnaise amongst the tops of toasted crostini. Top each crostini with some lettuce, a piece of bacon and a couple of seasoned cherry tomato halves. Serve!
Tip: If tomatoes are not in season, try sun-dried tomatoes for a tasty twist!

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