Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Bacon-Tomato Cheese Toasts
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- Level: Easy
- Total: 55 min
- Prep: 10 min
- Inactive: 15 min
- Cook: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 680
- Total Fat
- 55 grams
- Saturated Fat
- 15 grams
- Cholesterol
- 65 milligrams
- Sodium
- 1181 milligrams
- Carbohydrates
- 28 grams
- Dietary Fiber
- 2 grams
- Protein
- 19 grams
- Level: Easy
- Total: 55 min
- Prep: 10 min
- Inactive: 15 min
- Cook: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 680
- Total Fat
- 55 grams
- Saturated Fat
- 15 grams
- Cholesterol
- 65 milligrams
- Sodium
- 1181 milligrams
- Carbohydrates
- 28 grams
- Dietary Fiber
- 2 grams
- Protein
- 19 grams
Ingredients
Directions
- Preheat the oven to 400 degrees. Core the tomatoes and thinly slice. Place in a colander in the sink and sprinkle with 1/2 teaspoon salt; let drain for at least 15 minutes.
- Meanwhile, cook the bacon in a large skillet over medium heat until crisp, about 10 minutes; transfer to a paper-towel-lined plate. Pour off and reserve the drippings, leaving 1 tablespoon in the skillet; toast the bread on one side in the drippings until golden (do this in batches, adding more drippings as needed). Place the bread, toasted-side down, on a baking sheet.
- Combine the cheeses with the mayonnaise, scallions and parsley in a bowl. Spread the cheese mixture on the toasts, reserving about 1/3 cup. Crumble the bacon on top. Shake any excess liquid from the tomatoes; distribute the zucchini and tomatoes among the toasts. Dot with the reserved cheese mixture and season with pepper. Bake until golden brown, 15 to 20 minutes. Serve warm.
