Tomato Toast with Bacon & Arugula

Tomato Toast with Bacon & Arugula

The classic 'BLT' gets a makeover in this elevated appetizer

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Course: Appetizer, Brunch

Cuisine: American

Keyword: Appetizer, Bacon, Tomatoes

Prep Time: 1 15

Cook Time: 8

Servings: servings

Calories: 127kcal

Equipment

Small Pot
Chef's Knife
Cutting Board
Bread Knife
Tongs
Large Skillet
Cast Iron Grill Pan or a toaster oven
Silicone Brush
Small Bowl
Plastic Wrap or small bowl with lid
Paper Towels
Small Rubber Spatula or table knife

Ingredients

Italian Loaf
2 Small Tomatoes I used Campari
Small Handful Arugula stems removed
3 Strips Bacon
1-½ Tbsp. Mayonnaise
Salt and Pepper to Taste
Olive Oil

Quick Pickled Shallots

2 Shallots
4 tablespoon White Vinegar
4 Tbsp. Water
1 Tbsp. Kosher Salt
1 Tbsp. Granulated White Sugar

Instructions

You'll need to make your pickled shallots about an hour ahead of time, so plan accordingly.
In a small pot, add water and vinegar, salt and sugar. Bring to a simmer, just until the salt and vinegar have fully dissolved. In the meantime, thinly slice 2 medium-sized, peeled shallots, and place in a glass bowl (I used a liquid measuring cup). Pour the hot pickling liquid over and give it a good stir. Cool slightly, then cover and refrigerate for one hour.
After an hour, drain liquid and store pickled shallots in the fridge, covered, until ready to prepare the recipe.
When ready to begin, gather all of your ingredients.
In a skillet over medium-high heat, cook the bacon until crispy. Set bacon aside on a paper-towel lined plate and leave the bacon grease in your pan. Begin heating your cast iron grill pan over high heat (or preheat your toaster oven).
Thinly slice tomatoes and set aside. Using a bread knife, thinly slice the Italian loaf on a bias, approximately ½" thick.
Using a silicone pastry brush, generously brush the warm bacon grease over one side of each slice of the bread.
Once the grill pan is hot, add the bread slices, greased side down, until well toasted. Flip over to the dry side, and toast lightly. Set aside.
Chop the bacon into narrow strips.
With all prepared components gathered, begin assembling the toasts.
Smear a layer of mayonnaise on each slice of bread, top with tomato slices, season with salt and pepper, then add arugula and pickled shallots. Drizzle with olive oil just before serving and move to a serving platter.

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