Saturday, February 20, 2010
Mini California BLTs
This was a brainstorm I had for an appetizer to serve at supper club. It uses two of my favorite ingredients: avocado and bacon—how bad could it be? I sliced a baguette into 1/2-inch-thick slices and toasted it just long enough to heat the bread but not make it too crispy. Then I mixed mayonnaise with a little lemon zest and crushed garlic and then spread the mixture on one side of each baguette slice. Then I layered Boston lettuce leaves; sliced roma tomatoes; chopped, cooked bacon; and chopped avocado. This is definitely a keeper! Enjoy!