Cook’s notes
By definition, Italian bruschetta is grilled or toasted bread drizzled with olive oil, rubbed with garlic and topped with just about anything, really. Tomato is traditional, cured meat like Parma ham is popular and garnishing with cheese is not uncommon.
Because I am calling these open-faced sandwiches bruschetta, I prepped the bread slices the way bruschetta is traditionally prepared — drizzled with olive oil, lightly toasted and rubbed with the cut side of a raw garlic clove.
Bacon, lettuce and tomato bruschetta
Ingredients
- 1 baguette cut diagonally into half-inch slices
- olive oil for drizzling
- 1 large clove garlic peeled and cut diagonally
- 3 tablespoons mayonnaise
- 3 tablespoons cream cheese at room temperature
- ½ teaspoon garlic grated
- 1 teaspoon parsley chopped
- lettuce shredded
- 3 to 4 plump and juicy tomatoes thinly sliced
- 1 large white onion peeled, thinly sliced and separated into rings
- 2 to 3 bacon rashers cooked and crumbled
- Parmesan cheese grated or crumbled
Instructions
- Preheat the oven to 400F.
- Arrange eight baguette slices on a tray and drizzle both sides with olive oil. Toast until lightly crisp.
- While the bread slices toast, mix the mayonnaise, cream cheese, grated garlic and parsley.
- Take the bread out of the oven.
- Rub the cut side of the garlic on both sides of each slice of bread.
- Spread one side with the mayonnaise-cream cheese mixture.
- Cover each slice of bread with shredded lettuce.
- Top with tomato slices followed by onion rings. Sprinkle lightly with salt and pepper (optional).
- Sprinkle the crumbled bacon on each toast.
- Sprinkle Parmesan cheese on top of the bacon.
- Serve your BLT bruschetta at once.
Butterscotch cheesecake brownies
