Blt Skewers Recipes

Steps:

• In a large skillet, heat olive oil over medium heat. Add pancetta. Cook, stirring frequently, for 8 to 10 minutes or until lightly browned. Remove pancetta and drain on paper towels until cool.
• On 4-inch skewers, thread 2 pieces pancetta, 1 cherry tomato half, 1 basil leaf, and 1 bread cube.
• Here's a great tip for halving the tomatoes. Take two round lids put some tomatoes on one and cover with the other. With a sharp knife cut between the lids. Repeat until all are halved.
• Serve with my ranch dressing, makes a great dip.

Steps:

• Preheat the oven to 400 degrees F.
• Brush both sides of the bread with the olive oil. Place on a baking sheet fitted with a rack. Bake until lightly toasted, 4 to 5 minutes. Let cool, then cut each slice into bite-size pieces.
• Cut each slice of bacon into 4 pieces. Remove 12 nice leaves from the head of lettuce. Cut each lettuce leaf into 2 pieces. Skewer a piece of bread onto each of twenty-four 4-inch skewers. Carefully roll up the lettuce pieces and place one on each skewer, followed by a piece of bacon and a tomato. Serve with Green Goddess Dip.
• Combine the buttermilk, yogurt, basil, dill, parsley, tarragon, mustard and vinegar in a blender and blend for about 15 seconds. With the blender running, slowly drizzle in the neutral oil and extra-virgin olive oil until the mixture is emulsified. Season with salt and black pepper. Serve chilled.

Steps:

• Cut a thin slice off the top of each tomato. Scoop out and discard pulp; invert tomatoes on paper towels to drain. Pipe mayonnaise into tomatoes., Roll lettuce pieces and insert into tomato centers. Repeat with croutons and bacon. Sprinkle with pepper. Cover and refrigerate up to 1 hour.