Bruschetta, be warned: BLAT toasts have arrived. Topped with avocado, romaine, sliced tomato, and crispy bacon, these mini toasts pack big BLT flavor in a few small bites. Did we mention the bread is toasted in bacon fat?
The bacon:
Starting the bacon in a cold pan allows the fat to render more completely, leading to flat, super-crispy pieces. You can cut it on a cutting board with a knife if you prefer or, to save time, snip it with scissors directly in the pan. This might seem like a pain, but don’t be tempted to cheat! Whole slices will tend to curl or crinkle in the pan and cook unevenly—and in a situation like this, where you’re striving for perfectly flat, crispy bacon shards, you’ll be glad you took the extra time.
The tomatoes:
The key to a successful BLT—big or small—rests in the quality of the tomatoes, so choose the ripest you can find. While I typically prefer cherry tomatoes for their superior flavor and juicier qualities, I recommend using grape tomatoes here: Their slightly thicker walls and smaller circumference are better suited to this mini open-faced situation. Also, aggressively seasoning the tiny slices with salt draws out their juices and amplifies the sweetness, massively improving the overall flavor.
Storage:
BLAT toasts are best enjoyed right after they’re assembled. If you’d like to work ahead, you can prep the mayo up to 3 days in advance and refrigerate it in an airtight container. The bacon and toast points can both be prepped up to 5 hours in advance, but I highly recommend waiting to tear the lettuce, cut the tomatoes, and slice the avocado until you’re ready to put everything together.
Way of preparation
Step 1
Place a rack in center of oven; preheat to 400°. Arrange bacon in a single layer in a cold, large metal pan. Cook over medium heat, undisturbed, until browned on the bottom, about 5 minutes. Stir and continue to cook, stirring occasionally, until crispy, 1 to 2 minutes more. Transfer to a plate, reserving bacon fat in pan.
Step 2
Meanwhile, using a serrated knife, trim crusts from bread. Cut each slice into 4 triangles.
Step 3
Working one at a time, dip one side of bread triangle into reserved bacon grease and place on a sheet pan, bacon grease side up.
Step 4
Bake toasts until edges are crisp and lightly golden, 4 to 5 minutes.
Step 5
Meanwhile, in a small bowl, stir mayonnaise, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Slice lettuce leaves in half lengthwise through rib. Carefully tear each half crosswise into 2″-long pieces, about the length of each triangle. Slice each tomato crosswise into 1/4″-thick slices; generously season with salt. Slice avocado lengthwise into 1/4″-thick strips, then cut each strip in half horizontally.
Step 6
Spread about 1 teaspoon seasoned mayo on each toast point. Top with a piece of lettuce and a slice of avocado. Top with 2 slices bacon and 1 slice tomato, alternating and arranging in a shingled pattern; season with pepper.
Ingredients
4 oz.bacon (about 4 strips), cut into 1/2″-thick pieces
4 slices white sandwich bread
1/2 c.mayonnaise
1/2 tsp.kosher salt, plus more
1/4 tsp.freshly ground black pepper, plus more
3 large romaine lettuce leaves
5 super-ripe grape tomatoes
1/2 ripe avocado
