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BLT & C Crostini ~ Bacon, Lettuce, Tomato and Cheese

It’s soon Game-Day. The ultimate Easy Super Bowl Appetizer ~ Girls & Guys alike will devour!

The ultimate healthy appetizer - a crisp garlicky baguette slice covered with oozing brie cheese, bacon, lettuce, tomato and a touch of spiked mayo
The ultimate healthy appetizer – a crisp garlicky baguette slice covered with oozing brie cheese, bacon, lettuce, tomato and a touch of spiked mayo

The ultimate healthy appetizer

Ingredients

12 ⅓” slices fresh baguette

1 ½ tablespoons garlic oil*

12 small cherry tomatoes, mixed colors

2 strips bacon, or turkey bacon, cooked crisp and crumbled

3 ounces brie cheese, I used Goat Milk Brie

1 large lettuce leaf, like romaine, use interior leaf

1 tablespoon mayonnaise, try “Just Mayo”

¼ teaspoon srirachi sauce or hot sauce

Instructions

1

Preheat the oven to 425 degrees. Place the baguette slices on a tray to hold. Brush with garlic oil.
Toast in the hot oven until turning golden, but not hard, about 5 minutes. Remove from oven to top. Keep the oven on.

2

Slice the brie into 12 slices – 1/3″ thick, and the size of your toast slice, about 1″ wide x 1 1/2″ long.
Place them on the toast, and put in the oven to melt. Remove from the oven when sufficiently melted, about 2 minutes.
Can be held here until ready to serve, make sure it is warmed through before proceeding.

3

To serve:
Mix mayonnaise with sriracha sauce or hot sauce. Top warm cheese with a dollop of flavored mayonnaise.
Add the bacon on top of cheese (it will stick). Slice the tomatoes thinly, add 3 slices to each crostini, and finish with a few strands of crisp lettuce. Add a touch of watercress if you like as well.

Serve immediately.

4

* Garlic Oil: Add 2 T. of extra virgin olive oil in a small skillet with 2 sliced cloves of garlic. Heat over moderate heat until the garlic has just turned golden, about 2 minutes. Remove from heat. Garlic will flavor the oil as it cools.
Make a larger batch for other recipes, keep in a clean glass container, lasts for about 5 days.

This recipe may not be reproduced without the consent of its author, Karen Sheer

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