Blt Salad With Crostini Recipes

Steps:

• 1. Soak four 6-inch bamboo skewers in water for 30 minutes and preheat grill to medium.
• 2. Cut escarole lengthwise, through core, into 4 wedges. Season with salt and pepper. Wrap each wedge tightly with 2 slices of bacon; secure with skewers and brush with 1/4 cup olive oil. Place bundles skewered side down and covered with a disposable aluminum pan on grill. Cook, turning occasionally until bacon is crisp, about 12 minutes.
• 3. Lightly brush bread with additional olive oil, season with salt and black pepper to taste and char on grill, about 1 minute per side. Remove and rub bread with cut side of tomato halves until toasts are saturated with tomato's juices.
• 4. Top each crostini with an escarole bundle and serve with a lemon wedge.

Steps:

• Heat oven to 375°F. In small bowl, mix cheese, mayonnaise and onions. Spread about 1 teaspoon cheese mixture on each bread slice; place on ungreased cookie sheet. Top each with half slice of bacon.
• Bake 10 to 12 minutes or until edges of bread are golden brown and cheese is melted.
• Garnish each crostini with lettuce and tomato slice.

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat, turning frequently, until evenly browned. Drain, crumble and set aside.
• In a blender or food processor, combine mayonnaise, milk, garlic powder and black pepper. Blend until smooth. Season the dressing with salt.
• Combine lettuce, tomatoes, bacon and croutons in a large salad bowl. Toss with dressing, and serve immediately.

Steps:

• 1. 1 Heat oven to 375°F. In small bowl, mix cheese, mayonnaise and onions. Spread about 1 teaspoon cheese mixture on each bread slice; place on ungreased cookie sheet. Top each with half slice of bacon.
• 2. Bake 10 to 12 minutes or until edges of bread are golden brown and cheese is melted.
• 3. Garnish each crostini with lettuce and tomato slice.

Steps:

• Preheat oven to 450°F.
• For dressing, in a blender or food processor, combine mayonnaise, milk, sun-dried tomatoes, and garlic. Cover and blend or process until tomatoes and garlic are finely chopped. Set aside.
• Place bread slices on a baking sheet. Bake 5 minutes or until toasted. Turn slices over; spread with a small amount of the dressing. Bake 3 minutes more; set aside.
• Meanwhile, in a large bowl, toss together greens, plum tomato, cucumber, cheese, and bacon. Drizzle lightly with dressing; toss lightly to coat. Serve with toasted bread slices.

Steps:

• 1. For dressing, in a blender container or food processor bowl, combine mayonnaise or salad dressing, milk, dried tomatoes, and garlic. Cover and blend or process until tomatoes and garlic are finely chopped. Set dressing aside. 2. Place bread slices on a baking sheet. Bake in a 450 degree F. oven for about 5 minutes or until toasted. Turn slices over; spread with some of the dressing. Bake 3 minutes more; set aside. 3. Meanwhile, in a large bowl toss together salad greens, chopped tomato, cucumber, cheese, and bacon. Drizzle with dressing; toss lightly to coat. Serve with toasted bread slices.

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. Set bacon and drippings aside., In another large skillet, melt butter. Add bread cubes; cook over medium heat for 4-5 minutes or until golden brown, stirring frequently. Remove to paper towels; cool. , For dressing, in a small bowl, whisk the mayonnaise, basil, vinegar, pepper, garlic and reserved drippings. In a large bowl, combine the romaine, tomatoes and bacon. Drizzle with dressing and toss to coat. Top with croutons.