YIELD = 8
RIPE ROME TOMATOES 4
THICK SLICES OF APPLE SMOKED BACON 3-4
LIGHT BROWN SUGAR 4 t
FRESH ARUGULA OR SPINACH ½ #
SLICES OF WHITE OR WHEAT SANDWICH BREAD 8
EXTRA VIRGIN OILVE OIL 4t
REMOULADE SAUCE 2 C
DIRECTIONS:
- Cut the ends off of the sandwich bread. Cut the bread into either round or squares and toast in the over at 325 for 5-8 minutes until bread is light brown
- lay the apple smoked bacon on a sheet pan and lightly cover the bacon with the brown sugar and bake until crispy. Cut the bacon into same size pieces as the toast points
- slice the roma tomatoes ¾ thick and marinated with extra virgin olive oil, basil, salt and pepper
- lay out the toast points on a platter. Place a slice of roma tomatoes on the bread. Add one teaspoon of remoulade sauce on top of tomato. Place the fresh arugula down on the sauce. Finish with the warm candied bacon.
REMOULADE SAUCE
Mayonnaise 3 cups
Creole/spicy mustard 1 cup
Fresh lemon juice ¼ cup
Chopped parsley 1/3 cup
Chopped capers ½ cup
Salt and pepper to taste
Mix all ingredients together and season to taste
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