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Everyone loves a BLT so this hors d'oeuvre is always a winner. It's a cinch to serve if you have all the ingredients ready to assemble
just before guests arrive.
Remoulade
3 cups mayonnaise
1 cup Creole/spicy mustard
¼ cup fresh lemon juice
1
/
3
cup chopped parsley
½ cup chopped capers
4 tablespoons green onions
4 tablespoons sweet pickle relish
½ cup whole grain mustard
salt and pepper to taste
Using a biscuit cutter, cut the bread into either
rounds or squares and toast in the oven at
325 degrees for 5-8 minutes until bread is light
brown. Lay apple-smoked bacon on a sheet pan.
Lightly cover bacon with brown sugar and bake
until crispy. Cut bacon into same-size pieces as
the rounds. Slice tomatoes ¾-inch thick. Lay out
the rounds on a platter. Place arugula on top of
bread. Add 1 teaspoon of remoulade sauce on
top of arugula. Place tomato slice on arugula. Top
with slice of warm candied bacon with a dot of
remoulade sauce to finish.
yield: 8 pieces
8 slices white or wheat sandwich bread
3-4 thick slices of apple-smoked bacon
4 teaspoons light brown sugar
4 ripe Roma tomatoes
4 teaspoons extra virgin olive oil
8 arugula leaves
2 cups remoulade sauce
Mix all ingredients together and season to taste.
Mini BLTs with Remoulade
Mini BLTs
hors d'oeuvres
yield: 4 cups
