Mini BLT Crostini
Prep: 10 minutes
Cook: 20 minutes
This recipe is from Lucques (named for a rare and extraordinary French olive), one of LA’s finest. Nation’s Restaurant News called Chef Suzanne Goin “one of America’s new tastemakers,” and she was named as one of Food and Wine’s best new chefs of 1999. Goin works closely with local farmers providing a menu featuring primarily local and organic produce, fish and naturally raised Niman Ranch meats. Her menu is a homegrown blend of French and Mediterranean cuisine.
1 small loaf of brioche bread
6 slices of Niman bacon, roasted to your liking
12 cherry tomatoes, halved
1 head of butter lettuce, washed and torn into bite size pieces
1/2 cup of aioli, (preferred) if not possible use your favorite mayonnaise
- Cut 6 slices of brioche at about 1/2 of an inch thick. Trim the crust off each slice. Cut each piece diagonally into the shape of an x. This will give you 4 triangles.
- Toast the bread on a cookie sheet in a 350°F oven for about 10 minutes or until golden brown. When finished try to keep warm. They taste better when they’re a little soft and chewy.
- To make the aioli, place 1 egg yolk in a stainless steel bowl with 1/2 clove of garlic minced very finely. Whisk 1/2 cup canola oil slowly until it starts to thicken. When you run out of oil you should have a nice mayo consistency.
- Season with salt and a pinch of cayenne pepper. (A squeeze of lemon also tastes good).
- To serve, cut the roasted bacon about the same size as your crostini. For each crostini, first dot some aioli, then add bacon, torn lettuce and a cherry tomato.