BLT Bruschetta: An Appetizer So Fast and Easy to Make, and So Universally Beloved*, It Feels Like a Cheat

by Marge Perry on December 28, 2012

*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.

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BLT Bruschetta

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

  1. Cook the bacon, reserving the bacon fat. Drain on a plate lined with paper towel.
  2. 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.
  3. 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

{ 2 comments… read them below or add one }

Amy Nieporent December 31, 2012 at 9:56 am

This looks so good right now I could chew on the computer screen!


Kurt Jacobson January 2, 2013 at 10:18 am

Looks great! Love the photo too. What to you think about adding some sort of fresh herb to the mayo to lose the white cap look?


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