BLT Bruschetta

Make BLT Bruschetta for an appetizer for your party! This fun twist on traditional bruschetta features all of the goodness of bacon-lettuce-tomato sandwich and a finger-licking good garlicky sauce. First, the bacon cook in the oven with the garlic. Whip up the garlicky sauce, then layer the ingredients onto toasted bread. Perfect for baby and bridal showers, tailgating and a regular 'ol meal, this versatile BLT Bruschetta is great for a crowd!

Prep Time 20

Cook Time 20

Total Time 40

Servings bruschetta

Calories 116kcal

Ingredients

Bruschetta

1 multigrain baguette sliced into 15 equal slices
1 head butter lettuce torn into bite-sized pieces to fit on top of the baguette slices
2-3 heirloom tomatoes sliced
5 slices thick cut bacon cut into 15 bite-sized pieces
3 large garlic cloves smashed and halved
Freshly ground black pepper

Garlicky Sauce

3 tablespoons mayonnaise
1 ½ teaspoons grainy dijon mustard
3 large garlic cloves roasted with the bacon

US Customary - Metric

Instructions

Bake the Bacon

Preheat the oven to 400°F. Line a baking sheet with aluminum foil.
Place the bite-sized pieces of bacon onto the prepared baking sheet.
Scatter the garlic cloves around the bacon.
Season the bacon with freshly ground black pepper.
Place the baking sheet in the preheated oven, and bake 20-25 minutes, or until the bacon is crisp.
Remove the bacon from the oven. Transfer the cooked bacon to a paper towel-lined plate and cool.

Make the Sauce

Remove the garlic cloves from the bacon pan, and let cool completely.
Once cooled, mince with a very sharp knife.
In a glass mixing bowl, combine the mayonnaise and mustard. Add the minced garlic, and stir until combined.
Set aside for later. (If making in advance, chill in the fridge.)

Make the Bruschetta

Toast the sliced baguette pieces in the oven or a toaster oven.
Once toasted, remove and slather with the sauce.
Layer the butter lettuce pieces, tomatoes, then bacon onto the toasted bread.
Serve immediately, and enjoy!

Notes

The bacon can be baked in advance, then stored in the refrigerator. Likewise, the sauce can also be made beforehand and refrigerated until it’s time to prepare the final bruschetta.

Please note that the final bruschetta should be served immediately. The bread will lose its crispness and become soggy with the toppings if it is not served soon after it is made.

Nutrition