BLT CROSTINI
Bring the fabulous flavors of BLT sandwiches to an appealing appetizer that's ready in just 30 minutes!
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 30m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. In small bowl, mix cheese, mayonnaise and onions. Spread about 1 teaspoon cheese mixture on each bread slice; place on ungreased cookie sheet. Top each with half slice of bacon.
- Bake 10 to 12 minutes or until edges of bread are golden brown and cheese is melted.
- Garnish each crostini with lettuce and tomato slice.
Nutrition Facts : Calories 80, Carbohydrate 5 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Appetizer, Sodium 120 mg, Sugar 0 g, TransFat 0 g
BLT CROSTINI
Provided by Food Network Kitchen
Time 1h
Number Of Ingredients 7
Steps:
- 1. Soak four 6-inch bamboo skewers in water for 30 minutes and preheat grill to medium.
- 2. Cut escarole lengthwise, through core, into 4 wedges. Season with salt and pepper. Wrap each wedge tightly with 2 slices of bacon; secure with skewers and brush with 1/4 cup olive oil. Place bundles skewered side down and covered with a disposable aluminum pan on grill. Cook, turning occasionally until bacon is crisp, about 12 minutes.
- 3. Lightly brush bread with additional olive oil, season with salt and black pepper to taste and char on grill, about 1 minute per side. Remove and rub bread with cut side of tomato halves until toasts are saturated with tomato's juices.
- 4. Top each crostini with an escarole bundle and serve with a lemon wedge.
Nutrition Facts : Calories 319 calorie, Fat 21 grams, SaturatedFat 4.5 grams, Cholesterol 15 milligrams, Sodium 628 milligrams, Carbohydrate 24 grams, Fiber 5 grams, Protein 10 grams
BLT SALAD RECIPE
The dressing in this BLT salad is exceptional! This BLT salad is loaded with fresh lettuce, crispy bacon, bright tomatoes and of course croutons. An easy, excellent salad!
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 15m
Number Of Ingredients 11
Steps:
- Make the dressing first to allow the flavors to meld. In a small bowl, combine 3 Tbsp mayo, 4 Tbsp sour cream, pressed garlic clove, 1/4 cup chives, 1/8 tsp black pepper and 1/4 tsp salt (or season to taste). Stir together then add 1 to 2 Tbsp milk, or add milk to desired consistency. Cover and refrigerate until ready to use.
- In a large mixing bowl, combine lettuce, tomatoes, bacon and croutons. Just before serving, drizzle with dressing (adding it to taste) and toss to combine.
BLT SALAD WITH CROUTONS
"In my family of six, it's hard to find a vegetable or salad that everyone will eat, but they all raved about this one," enthuses Susie Clayton of South St. Paul, Minnesota. "With garden-fresh basil, this salad is easy, but mouthwatering."-Susie Clayton, South St. Paul, Minnesota
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. Set bacon and drippings aside., In another large skillet, melt butter. Add bread cubes; cook over medium heat for 4-5 minutes or until golden brown, stirring frequently. Remove to paper towels; cool. , For dressing, in a small bowl, whisk the mayonnaise, basil, vinegar, pepper, garlic and reserved drippings. In a large bowl, combine the romaine, tomatoes and bacon. Drizzle with dressing and toss to coat. Top with croutons.
Nutrition Facts : Calories 429 calories, Fat 37g fat (12g saturated fat), Cholesterol 53mg cholesterol, Sodium 743mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein.
BLT SALAD
This recipe is reminiscent of the classic BLT or bacon, lettuce, and tomato sandwich. It's a great summertime salad!
Provided by D. L. Mooney
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat, turning frequently, until evenly browned. Drain, crumble and set aside.
- In a blender or food processor, combine mayonnaise, milk, garlic powder and black pepper. Blend until smooth. Season the dressing with salt.
- Combine lettuce, tomatoes, bacon and croutons in a large salad bowl. Toss with dressing, and serve immediately.
Nutrition Facts : Calories 421 calories, Carbohydrate 14.8 g, Cholesterol 39.5 mg, Fat 35.1 g, Fiber 2.6 g, Protein 12.5 g, SaturatedFat 7.5 g, Sodium 906.7 mg, Sugar 3.7 g
BLT CROSTINI
This is another recipe from my Betty Crocker booklet. I bought this little book for the appetizer recipes..they all sounded great. This one is extremely simple, and I bet tasty too. Picture and recipe courtesy of Betty Crocker.
Provided by Cassie *
Categories Meat Appetizers
Time 25m
Number Of Ingredients 7
Steps:
- 1. 1 Heat oven to 375°F. In small bowl, mix cheese, mayonnaise and onions. Spread about 1 teaspoon cheese mixture on each bread slice; place on ungreased cookie sheet. Top each with half slice of bacon.
- 2. Bake 10 to 12 minutes or until edges of bread are golden brown and cheese is melted.
- 3. Garnish each crostini with lettuce and tomato slice.
BLT SALAD WITH CROSTINI
Steps:
- 1. For dressing, in a blender container or food processor bowl, combine mayonnaise or salad dressing, milk, dried tomatoes, and garlic. Cover and blend or process until tomatoes and garlic are finely chopped. Set dressing aside. 2. Place bread slices on a baking sheet. Bake in a 450 degree F. oven for about 5 minutes or until toasted. Turn slices over; spread with some of the dressing. Bake 3 minutes more; set aside. 3. Meanwhile, in a large bowl toss together salad greens, chopped tomato, cucumber, cheese, and bacon. Drizzle with dressing; toss lightly to coat. Serve with toasted bread slices.
BLT PICNIC SALAD
All the flavors of a classic BLT, but with a portable, picnic-friendly twist. Whether you're serving this salad at a picnic, or for an easy weeknight dinner, it's sure to be an instant classic that everyone will love.
Provided by Valerie Bertinelli
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F and line a rimmed baking sheet with foil.
- For the salad: Place the bacon on the prepared baking sheet, transfer to the oven and cook for 15 to 20 minutes, flipping the bacon halfway through.
- Meanwhile, make the dressing. Add the mayonnaise, lemon zest, lemon juice, oil, salt, and pepper to a mason jar, cover and shake to emulsify. Set aside.
- Remove the bacon to a paper towel-lined plate to cool. Add the bread to the pan with the bacon fat and toss to combine. Transfer the pan back to the oven and cook until lightly golden and crisp, 10 to 15 minutes. When the bacon is cool enough to handle, chop it into large bite-sized pieces and set aside.
- To assemble the salad, add the tomatoes to the base of a bowl or travel container. Add the iceberg and arugula on top. Sprinkle with the chives and dill. Top the salad with the bacon and ciabatta croutons. When ready to serve, drizzle on three-quarters of the dressing and toss to combine. Serve with extra dressing on the side.
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