Crunchy, Cheesy, Bacon-Topped BLT Crostini Appetizer
Looking for a quick and tasty appetizer that will have everyone raving? Our BLT Crostini Appetizer is just the thing! It takes the classic BLT and turns it into a delightful, bite-sized treat that’s perfect for any occasion.
Whether you’re hosting a party or just want a delicious snack, these crostinis are sure to impress. So get ready and let’s dive in!
How to Make BLT Crostini Appetizer
Ingredients you’ll need for this recipe
Step by Step Guide
1. Preheat the oven to 375 degrees.
2. Cut the lettuce into fine shreds, and slice each tomato into 3 pieces. Set aside.
3. Slice the bread into 24 ¼ inch pieces and arrange on baking sheet (optional: line it with parchment paper first)
4. Add the mayonnaise, cheese, and bacon pieces to a bowl and stir to combine.
5. Spread some of the mixture onto each slice of bread, then transfer the baking sheet to to the oven, and bake for 12-15 minutes.
6. Remove from the oven, and top each slice of bread with a couple pieces of shredded lettuce, and one slice of tomato.
7. Serve warm, and enjoy!
Feel like mixing things up? You can adjust the amount of bacon if you prefer a cheesier bite or add other favorite toppings. The BLT Crostini is versatile and easy to tweak to suit your tastes.
So next time you’re looking for a fun, tasty appetizer that’s sure to be a hit, give these BLT Crostinis a try. They’re simple, delicious, and perfect for any gathering. Enjoy!
BLT Crostini Appetizer
Ingredients
- 1/4 cup mayonnaise
- 1/2 cup shredded mozzarella cheese
- 1- 2.5 oz pkg bacon pieces
- 24 slices baguette French bread, sliced ¼ inch thick
- 1/4 cup finely shredded romaine lettuce
- 8 cherry tomatoes, sliced into thirds
Instructions
- Preheat the oven to 375degrees.
- Cut the lettuce into fine shreds, and slice each tomato into 3 pieces. Set aside.
- Slice the bread into 24 ¼ inch pieces and arrange on baking sheet (optional: line it with parchment paper first)
- Add the mayonnaise, cheese, and bacon pieces to a bowl and stir to combine.
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