Deconstructed BLT
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Nutrition Facts Canadian
1 Portion 0g Total Servings:0
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% Daily Value Amount
% valeur quotidienne Teneur
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Cholesterol / Cholestérol
0mg
0%
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Carbohydrate / Glucides
0g
0%
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0%
Vitamin A / Vitamine A
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0%
Vitamin C / Vitamine C
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0%
Riboflavin / Riboflavine
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* Based on a 2000 calorie diet
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Nutrition Facts US
1 Portion 0g Total Servings: 0
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Amount Per Serving |
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Vitamin A 0% |
• |
Vitamin C 0% |
Calcium 0% |
• |
Iron 0% |
Thiamine 0% |
• |
Riboflavin 0% |
Niacin 0% |
• |
Folate 0% |
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* Based on a 2000 calorie diet
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Prep time
20 mins
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Cook time
20 mins
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Total time
40 mins
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Ingredients
Herb Dijon Mayo
7 - 10 fresh basil leaves (8 g) 1¼ cups mayonnaise (300 g) 2 tsp Dijon mustard (12 g) ½ tsp pepper (1 g) 1 tsp lemon juice (5 g)
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Appetizers
2 slices Kinnikinnick Whole Grain Bread (63 g) 1 tbsp olive oil (15 g) 3 slices bacon - cooked (75 g) ½ tsp pepper (1 g) 6 cherry tomatoes (60 g) ⅛ head of lettuce (51 g) 2 tbsp Herb Dijon Mayo - prepared (24 g) Skewers for assembly
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Directions
Herb Dijon Mayo
- Blanch basil leaves (about 30 seconds in boiling water). Transfer basil to ice water to cool and pat dry. Finely chop basil.
- Mix mayonnaise, mustard, basil, pepper and lemon juice in a bowl.
- Chill in refrigerator 4 hours prior to serving for best flavour.
Bread
- Preheat oven to 375°F (190°C).
- Remove crust and slice Kinnikinnick Whole Grain Bread into 6 squares per slice. Place on a baking tray and lightly drizzle with olive oil.
- Bake in preheated oven for 7 - 10 minutes or until crisp and lightly golden. Flip once during baking time. Set aside.
Tomatoes
- Cut cherry tomatoes in half width-wise.
- Carefully scoop out seeds with a small spoon or your finger.
- Fill with Herb Dijon Mayo (approx. ½ tsp per tomato half). Set aside.
Assembly
- Start with a toasted bread cube as the base. Top with ¼ piece of cooked bacon (fold to fit bread cube), a piece of lettuce and 1 filled cherry tomato half. Use skewers to hold together.
- Decorate with a small piece of bacon and sprinkle with fresh ground pepper.
Makes 12 appetizers
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