March 1, 2012

BLT Bites

3 slices sourdough bread
4 slices thick-cut market bacon, cooked
6 ripe cherry tomatoes
1.Cut the crusts from the bread. Then cut each slice of bread into four rectangles. Place the bread rectangles on a baking sheet and toast them until they’re golden brown. Allow the toast to cool before proceeding.
2.Cut the bacon slices into thirds and cut the cherry tomatoes in half. You really need to use the thickest market bacon you can find for this. The thinner bacon will crumble when you cut it into thirds and will crumble even worse when you put a toothpick through it in the final step.
3.Assemble the appetizers: Spread one side of each toast with mayonnaise. Top with one piece of bacon, a lettuce leaf and half a cherry tomato. Sprinkle with salt (I used a Hawaiian black sea salt in the photo).
Makes 12 appetizers.
recipe and picture  from never enough thyme

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