BLT Canapes
  • Servings: 6-8
  • 1 cup mayonnaise
  • 8 slices of bacon, cooked, drained and crumbled
  • 1/4 cup loosely packed parsley, chopped
  • Cayenne Pepper to taste
  • 24 toasted bread rounds or crackers
  • 24 slices of plum tomatoes, patted dry (I used the heirlooms that I had on hand)
  • 2/3 cup shredded iceberg lettuce
  1. If you are using toasted bread rounds, get about 8 - 12 slices of sandwich bread. Using a 1 1/2" cookie cutter, cut the bread into rounds. Place them on a baking sheet and broil until lightly brown on one side, about 1 or 2 minutes.
  2. I used crackers.
  3. In a small bowl, combine the mayonnaise, bacon and parsley. Add the cayenne pepper to taste. I started off with about 1/2 tsp, and ended up using 1 tsp. It has a nice little kick in the end. This can be stored in the fridge for up to 24 hours.
  4. When you're ready to serve, spread 1 or 2 tsps of the bacon mixture on your bread or toast. Top with a tomato slice and garnish with the shredded lettuce.
  5. And enjoy your bite sized BTL!
This appetizer is perfect for any gathering. It doesn't require much labor, it's quick, easy and delicious! How can it not be delicious....It's a deconstructed BLT sandwich and who doesn't enjoy a good ole BLT? (if you're raising your hand, I don't wanna know. I'd rather continue to think that I live in a perfect world where everyone loves BLT's.)