Twas a lovely weekend filled with out of town-wedding-fun, birthday shenanigans and lot’s of awesome appetizers which reminded me that I wanted to share this recipe.
Though it’s not much of a recipe because they are so easy!!
Have I ever mentioned that I have a really bad habit of combating compliments? It’s not like I am complimented constantly and this hinders my day to day life, but it’s silly and I try to stop to no avail. For example: if someone tells me they like my shirt, I feel inclined to tell them that I got a great deal on it! “I only paid $20 bucks for it!”. Or if someone tells me they like my hair in a ponytail, I insist on mentioning that it is only in a ponytail because my alarm clock didn’t go off and I didn’t want to be late. You get the point.
This appetizer is one that people devour quickly and is raved over even in its simplicity. I do the thing where I try to smile adoringly, as if I have really accomplished something, when in fact, I just spread some mayo on a piece of white bread. Then I start insisting that there truly is nothing to them, which is true and give away the recipe in 30 seconds or less.
So here is a recipe to use if you are fishing for compliments. You’re bound to get a few!
Bacon. You’re going to want this crunchy.
Using a small round cookie cutter, like one you might use for a biscuit, cut bread. You should be able to get 3 rounds out of each piece.
Save these for a homemade bread pudding. (recipe to come)
Slather with mayo and a sprinkle of the Cavendar’s Greek seasoning.
Top with bacon, tomato and basil.
Prepare for compliments.
BLT APPETIZER BITES:
1 loaf white sandwich bread, cut in circles
6 pieces of bacon, cooked crispy
1 (1lb) package campari tomatoes, thinly sliced
8 large basil leaves, ribboned
olive oil mayonaise, about 1/4 cup
Cavendar’s Greek seasoning
instructions and directions:
lay cut t tomatoes on a paper towel or kitchen towel. sprinkle very lightly with salt and press between another towel to take away some of the moisture.
spread each bread circle with mayonnaise and sprinkle each circle with a pinch of Cavendar’s. Top with tomato, bacon and basil.