Petite BLT’s on Toast with Basil Aioli-Joseph Sciascia
Makes 20 mini bites Serves: 6 to 8 as an appetizer
Comfort food meets sophisticated chic in this appetizer served bite sized at any party; I have served thousands of these at cocktail parties, showers and really, any occasion that required a small bite, especially when passed around by a server on a beautiful tray. Once you take a bite of this crunchy morsel, your mouth will rejoice in the crunchy, savory bacon, peppery arugula and the creamy flavorful basil aioli.
Ingredients:
8 slices of bacon
5 slices of good white bread
1 cup of mayonnaise
¼ cup of basil leaves torn from the stem, about a handful
2 garlic cloves cut in half
1 tablespoon lemon juice
½ teaspoon pepper
Pinch of salt
About 10 cherry tomatoes, sliced
About a cup of arugula leaves, ends removed
Snipped chives for garnish
Directions
- Preheat oven to 375 degrees F
- Cook bacon until crisp and drain on paper towels, cut each one into 4 pieces
- While bacon is cooking, slice crusts off bread and cut into triangles, place on parchment lined sheet pan, spray with olive oil spray and place in oven until golden brown and crispy about 10 minutes, watch them carefully so they don’t burn, take out and let cool
- In a food processor put mayo, garlic, basil leaves, lemon juice, salt and pepper and blend until smooth, unused aioli can be saved in a small airtight container in fridge for sandwiches or dip
- Place a dollop of aioli, about ½ a teaspoon on each toast, followed by a leaf or two of arugula, topped with bacon, followed by a slice of tomato, another dollop of aioli and sprinkled with chives
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