BLT Bruschetta Recipe

BLT Bruschetta Recipe photo by Taste of Home

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Field editor Pat Stevens of Granbury, Texas dresses up traditional bruschetta with popular BLT sandwich fixin's. The maple bacon adds a tasty dimension. You could also substitute mesquite-flavored bacon, Pat notes.

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BLT Bruschetta Recipe

Prep: 20 min. Bake: 10 min./batch

Yield: 36 Servings

20 10 30

Ingredients

5 maple-flavored bacon strips, cooked and crumbled
1/2 cup finely chopped seeded tomato
1/2 cup finely chopped leaf lettuce
1/2 cup prepared pesto, divided
2 tablespoons minced fresh basil
1/4 teaspoon salt
1/4 teaspoon pepper
1 loaf (10-1/2 ounces) French bread baguette
3 tablespoons olive oil

Directions

In a large bowl, combine the bacon, tomato, lettuce, 2 tablespoons pesto, basil, salt and pepper; set aside.
Cut baguette into 36 slices; place on ungreased baking sheets. Brush with oil.
Bake at 400° for 9-11 minutes or until golden brown. Spread with remaining pesto; top each slice with 2 teaspoons bacon mixture. Yield: 3 dozen.

Nutritional Facts 1 serving (1 piece) equals 69 calories, 4 g fat (1 g saturated fat), 2 mg cholesterol, 111 mg sodium, 7 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as BLT Bruschetta in Taste of Home August/September 2007, p20

Seeding Tomatoes

Summer is the perfect time of year to enjoy fresh juicy tomatoes in all types of recipes. It's usually not necessary to remove the seeds from tomatoes before using. But for some recipes, seeding the tomatoes can improve the dish's appearance or eliminate excess moisture. For example, it's not important to seed tomatoes when preparing a tossed salad. But it's nice to remove the seeds when making creamy tomato soup to ensure a smooth texture. And using seeded tomatoes when assembling a casserole can prevent it from becoming watery. To remove the seeds from a tomato, cut it in half horizontally and remove the stem. Holding a tomato half over a bowl or sink, scrape out seeds with a small spoon or squeeze the tomato to force out the seeds. Then slice or dice as directed in the recipe.