Thursday, December 4, 2008

BLT Appetizers

Focaccia (recipe here)
1/2 cup mayonnaise
1 head garlic, roasted (you'll only need 1/2)
8 oz. Sun-dried tomatoes, sliced into thin strips (I used the natural sun-dried tomatoes I found in the clear packages by the nuts and dried fruits at HEB)
3/4 lb. bacon
Romaine lettuce

Bake focaccia, set aside to cool.

To roast garlic: Remove outside papery layers. Slice top off of the head of garlic so each of the cloves are exposed. Place on a piece of foil, drizzle with olive oil, fold over the foil to tightly seal. Roast at 400 for 30-35 minutes. Cool. Pinch each clove to remove garlic from the skin and set aside.

Place bacon strips on a foiled-lined pan in the oven at 425 for 8 minutes. Rotate the pan 180 degrees and then bake for another 6-8 minutes until bacon is crisp. Remove from the pan and cool on paper towels.

Place mayonnaise and 1/2 of the reserved garlic in a food processor and pulse until garlic is finely chopped.

Square off the focaccia loaf by cutting off the rounded edges. Cut in half vertically for ease in assembling sandwiches. Cut each half horizontally using an electric knife.

Spread both sides of bread with mayonnaise-garlic mixture. Place strips of tomato on bottom sides of the bread. Top with bacon, then lettuce and top side of bread.

Secure sandwiches with party style toothpicks, spacing about every 2-3 inches. Slice in between toothpicks using an electric knife, making small, bite-sized sandwiches. Serve at room temperature.

No comments: