My friend Jo (Mylastbite) came over for lunch last week. Jo is the ULTIMATE foodie and has eaten in every restaurant across the globe. In addition, she rubs elbows with 90% of the top Los Angeles chefs and confidently calls them her friends!
I wasn’t going to serve Jo a “sissy” salad. Jo likes to eat and I wanted something that was going to stick to her ribs. I have been coveting a recipe for Bacon Tomato Hash.
After reading the ingredients (the best kind, 6 ingredients), I was reminded of one of my favorite sandwiches; a BLT with Avocado!
The end result was perfection. The “BLT bruschetta” was a huge hit. Not only with Jo, but with my boys.
This recipe, with or without the avocado, is a keeper!
BLT + Avocado Bruschetta
Originally from Nigella Lawson
Yield 2 servings
Ingredients:
1 teaspoon olive oil
5 pieces antibiotic free bacon (I used Applegate Farms)
2 cloves garlic, minced
1 large beef steak tomato
2 teaspoon Worcestershire sauce
3-4 tablespoons fresh parsley, chopped
a few grindings of fresh, cracked pepper
1 french baguette
1 ripe avocado
Instructions:
Preheat oven to 350°F. Cut french bread, on an angle, and set on a cookie sheet lined with parchment. Brush, lightly, with olive oil.
Heat oil in a large skillet over medium heat. When the oil is hot, add the chopped bacon and cook until crispy. I drained a little of the bacon fat. When the bacon is done, add the garlic and saute for 30 seconds. Add the tomatoes, Worcestershire, and the parsley (save a little to sprinkle on top).
While the tomatoes cook, put the bread in the oven (5 minutes).
Transfer bacon mixture to a bowl and season with pepper. Mash the avocado.
Spread the mashed avocado onto the bread. Sprinkle a little salt onto the avocado. Top with the hash and enjoy!!!
Susan Salzman writes The Urban Baker blog to explore her dedication to good food in the hope of adding beauty to the lives of her family and friends.