Shindig 411

Celebrate the weekend with this mini BLT recipe, compliments of

Elizabeth W. Gift Baskets

Ah, bacon… the guilty pleasure that never goes out of style. All this talk lately about getting back to basics convinced me to give the classic BLT a tiny twist for this week’s appetizer recipe.

BLT BITES

Cut sliced sandwich bread into rounds using a small biscuit cutter. (Or, just remove the crusts and quarter the bread diagonally.) Toast the bread on a baking sheet in a 300 degree oven, turning once, for 8-10 minutes, or until dry and lightly browned.

While the toasts cool, mix together equal parts of crème fraiche (or sour cream) and crumbled feta cheese (or blue cheese.) Fry or microwave bacon until very crisp and drain on paper towels.

To assemble, spread the toasts with a thick layer of the cheese mixture. Top with a thin slice of tomato and a broken piece of bacon. Garnish with a small basil leaf.

Variation:

Use heirloom tomatoes and tomatoes in assorted colors… yellow, orange, red…  for a really pretty platter. Substitute finely chopped lettuce or another herb of your choice for the basil.

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