Bacon Lettuce and Tomato Bruschetta

These fun mini bruschetta make a perfect 2-3 bit appetizer. With a classic BLT topping they are refreshing and light for summer.

Course Appetizer

Cuisine American

Prep Time 10

Cook Time 2

Servings approximately 12 bruschettas

Calories 108kcal

1 12-ounce thin Baguette (I used Udi’s Gluten-Free French Baguette), sliced into ¾-inch thick slices
3 tablespoons Olive Oil
5 strips of bacon , cooked until done but not crisp; drained and large fat sections trimmed
2-3 large leaves of Butter Lettuce , rinsed and patted dry with a paper towel
2 medium ripe (but firm) Tomatoes
¼ cup Chipotle Mayonnaise (purchased or homemade); regular mayonnaise may be substituted

Slice the tomatoes vertically (not across the tomato) making slices the size of the top of the baguette slices (tomato slices may be trimmed to fit the size of the baguette slices as well).
Cut bacon slices into 2-inch pieces (the pieces may be cut in half vertically as shown in photos if desired).
Cut pieces of the lettuce to the size of the top of the baguette slices, avoiding the ribs in the middle of the lettuce leaves.
Lightly brush both sides of the baguette slices with the olive oil. Toasting options: Grilling: over a medium heat grill that has been cleaned and oiled, place the slices on the grill and turn frequently to lightly toast (30 seconds to 1 minute). Broiling place the slices on a baking sheet under a heated broiler. Watch closely and turn once as soon as the top is just lightly golden (do not overcook).
Spread some chipotle mayonnaise on one side of each baguette slice (don’t skimp). Layer with a piece of lettuce, tomato slice and bacon. Serve immediately.