*When I say “universally” beloved, I’m not including vegans. (Unless they use fake bacon, but I always wonder why a vegan would want to eat food processed to imitate meat.)
This is one of those dishes you serve to company– and watch as they gobble it up faster than you can get it out on platters– and you feel like a cheat. It is just so obvious and easy. It’s also a great reminder that food needn’t require oh-so-special ingredients or be difficult to make in order to taste really great.
Sometimes a fancy name helps, though, so let’s call these cute little open-faced BLTs “bruschetta” and we’ll all feel quite hip as we scarf ’em down.
These are also delicious with a thin slice of avocado under the bacon.
6 slices bacon, cut across in half
12 slices baguette (about 6 ounces)
3 plum tomatoes, cut in ¼-inch thick slices
1/2 cup baby arugula
1 tablespoon mayonnaise
- Cook the bacon, reserving the bacon fat. Drain on a plate lined with paper towel.
- Brush the top of each slice of bread lightly with the reserved bacon fat. Toast under the broiler or in a toaster oven until lightly golden, about 2 minutes. Top each with a tomato slice; toast 1 minute to slightly soften the tomato.
- Place lettuce on top of each tomato; top with bacon and a pea-sized dollop of mayonnaise.
Makes 12 servings
Nutritional analysis for each serving: 83 calories, 4 g protein, 10 g carbohydrates, 1 g fiber, 3 g fat, 1 g saturated fat, 207 mg sodium