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BLT Bruschetta

Not your average bruschetta! Uses my hot honey bacon jam spread on grilled bread, topped with lemony arugula and tomato slices. So much flavor!

Author Laura Doerr

Ingredients

  • 10 slices ciabatta, sourdough, French baguette, etc.
  • Olive oil for brushing
  • 1/2 clove garlic for rubbing bread
  • Pinch of salt
  • Fresh cracked pepper
  • 1 cup hot honey bacon jam recipe linked in post
  • 1 large ripe avocado sliced
  • 2 cups arugula roughly chopped
  • Juice of 1/2 lemon
  • Sliced tomatoes any variety

Instructions

  1. Preheat a grill pan over medium heat, or outdoor grill, for toasting the bread. You could toast in the oven, but the flavor you get from charring the bread is best done over a grill/grill pan. Brush each slice of bread with some olive oil. Place oiled side down on the grill pan, and brush tops with additional olive oil. Grill on each side until lightly toasted and grill marks appear and season with salt and pepper. Once cool enough to handle, gently rub each toasted slice with the cut side of the 1/2 clove of garlic.

  2. In medium bowl, toss arugula with lemon juice, set aside. Spread hot honey bacon jam on grilled bread. Arrange sliced avocado on top of bacon jam, then a bit of lemon arugula, followed by a couple slices of tomato. Finish with some fresh cracked black pepper and another pinch of salt.

Recipe Notes

I like to grill my lemons, it really brighten them up and gets the juices flowing! Just place a halved lemon open-side down onto the grill pan while you're grilling the bread. Use that to dress the arugula, and squeeze over assembled bruschetta.