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Bacon, lettuce and tomato bruschetta
For best experience, choose a variety of lettuce with thin and pliable leaves. You want the lettuce layer to be flat (and can be flattened some more) rather than bulky. This helps the rest of the toppings stay in place.
Course
Breakfast, Snack
Cuisine
Fusion
Prep Time
10
minutes
minutes
Cook Time
8
minutes
minutes
Total Time
18
minutes
minutes
Servings
4
people
Author
Connie Veneracion
Ingredients
1
baguette
cut diagonally into half-inch slices
olive oil
for drizzling
1
large clove
garlic
peeled and cut diagonally
3
tablespoons
mayonnaise
3
tablespoons
cream cheese
at room temperature
½
teaspoon
garlic
grated
1
teaspoon
parsley
chopped
lettuce
shredded
3 to 4
plump and juicy tomatoes
thinly sliced
1
large
white onion
peeled, thinly sliced and separated into rings
2 to 3
bacon rashers
cooked and crumbled
Parmesan cheese
grated or crumbled
Instructions
Preheat the oven to 400F.
Arrange eight baguette slices on a tray and drizzle both sides with olive oil.
Toast eight slices of the baguette until lightly crisp.
While the bread slices toast, mix the mayonnaise, cream cheese, grated garlic and parsley.
Take the bread out of the oven.
Rub the cut side of the garlic on both sides of each slice of bread.
Spread one side with the mayonnaise-cream cheese mixture.
Cover each slice of bread with shredded lettuce.
Top with tomato slices followed by onion rings. Sprinkle lightly with salt and pepper (optional).
Sprinkle the crumbled bacon on each toast.
Sprinkle Parmesan cheese on top of the bacon.
Serve your BLT bruschetta at once.