Wednesday, March 14, 2012
Little Bite of Happy - Mini BLT's
12 slices sourdough bread (I think I used Peppridge farm)
8 sliced thick cut cooked bacon
1 cup good quality mayo
6 Roma tomatoes very thinly sliced and gently squeezed so some of the seeds and juice are gone
1 cup prepared pesto
salt and pepper
Use a small round cookie cutter (or juice glass) and cut out three circles from each slice of bread. Place on a clean cookie sheet and back at 350 degrees until toasted, about 20-25 minutes. Bread can be made up to two days ahead and stored in an air tight container
While the bread is cooking, line one cookie sheet with foil and place a cookie cooling rack on top. Lay the slices of bacon evenly on top of the cooling rack and place in the oven. The bacon will need to cook about 25-30 minutes until crispy. When the bacon has cooked and cooled, cut each piece into 4 pieces.
When ready to serve, spread a small amount of mayo on top of each slice of bread. Top with a tomato slice. Take the cup of pesto and spoon it into a zip lock bag. Snip off the end of the bag and drizzle the pesto over each tomato. Sprinkle the tomatoes with salt and fresh cracked black pepper and top with bacon.
Makes 12-18 servings.