BLT Crostini
This recipe is part of a series on how to host a garden party. Enjoy tips, tricks, and more delicious recipes!
Crositni’s are basically little pieces of toast with tasty toppings and spreads. They are perfectly suited to serve at gatherings.
The BLT gets a little tasty boost from what our family calls Snobby Mayo. It is just a fancied up spread made with fresh herbs and mayonnaise. We also serve it as a vegetable dip.
BLT Crostini:
1 loaf of French bread (Recipe shared in Issue 5)
3 strips of applewood smoked bacon
2 cups halved cherry tomatoes
3 Red Lettuce Leaves
Snobby Mayo (Recipe to follow)
Olive Oil
- Cook the bacon, drain and cut into small pieces. Set aside.
- Slice the bread into 2 inch thick slices and place onto a cookie sheet. Brush each slice with olive oil. Broil in the oven until toasted around the edges.
- Spread each piece with snobby mayo. Then top with a small piece of lettuce, cherry tomato pieces and bacon pieces. Place onto your serving plate.
Snobby Mayo
(Recipe adapted from Joanna Gaines’ Herb Mayo)
1 cup mayonnaise
1 clove of garlic
1/2 tsp salt
1 1/2 tsp lemon juice
1/2 tsp paprika
1/2 tsp pepper
3 Tablespoons of fresh dill
1 Tablespoon of fresh oregano
1 Tablespoon of fresh parsley
1 Tablespoon of Milk
- Mix it all up in the blender. I have used a variety of herbs but my favourite combo is dill and parsley. And I usually add more dill.
- Mix it up and then let it sit in your fridge for a while to get the flavours good. If it’s too thick, add in a little extra milk.
Stay tuned for more Garden Party recipes!
Do you want all of Issue 06 delivered straight to your inbox in a beautiful ad-free pdf? Grab the digital copy today!