A fresh, farmers’ market take on the classic BLT! This open-faced sandwich is perfect for summer. If heirloom tomatoes are not available to you, try using fresh vine-ripened tomatoes. You may even be able to find a variety of vine-ripened colors, such as yellow and green.
4 slices crusty bread (sourdough or French baguette)
4 medium heirloom tomatoes, in assorted colors, cut into 1/4-1/3 inch slices
1/8 pound bacon, crumbled (approximately 4 slices)
Balsamic or red wine vinaigrette dressing
20 small, fresh basil leaves, chopped
1 1/2 ounces blue cheese, crumbled
Salt and pepper or Italian seasoning blend, to taste
- Thoroughly cook bacon in a heavy skillet over medium heat until crisp and transfer to a paper towel to drain.
- Brush each bread slice with olive oil and sprinkle with salt and pepper or an Italian seasoning blend. Bake in the oven at
400º F for 3-5 minutes. Remove and place on a cooling rack.
- Crumble the bacon. Place one slice of toasted bread on each plate and divide tomato slices among them. Stack tomatoes with bacon and chopped fresh basil between each slice.
- Top with remaining basil, bacon and cheese. Drizzle your favorite balsamic or red wine vinaigrette dressing over the tomatoes and serve.
Tip: If blue cheese isn’t your favorite, try crumbled Gorgonzola, feta, goat cheese or fresh sliced mozzarella.