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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 16 |
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Weâre going to make you an offer you canât refuse: Spend just a few minutes in the kitchen to serve up an elegant, restaurant-quality appetizer thatâs a fun twist on BLTâs. You canât go wrong. Capiche? âKendra Allanson, Front Royal, Virginia Ingredients:
1 loaf (8 ounces) french bread, cut into 16 slices |
2 tablespoons plus 1 teaspoon olive oil, divided |
8 bacon strips, halved |
1/3 cup mayonnaise |
2 tablespoons minced chives |
2 teaspoons lemon juice |
16 fresh basil leaves |
16 oil-packed sun-dried tomatoes |
1/4 cup prepared pesto |
2 tablespoons shredded parmesan cheese |
Directions:
1. Brush bread slices with 2 tablespoons oil and place on an ungreased baking sheet. Bake at 400° for 5-6 minutes on each side or until lightly browned.
2. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain.
3. In a small bowl, combine the mayonnaise, chives, lemon juice and remaining oil; spread over toast. Top each with a basil leaf, tomato, pesto and a piece of bacon. Sprinkle with cheese. Yield: 16 appetizers.
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