Bacon-Tomato Cheese Toasts

Total Time:
55 min
10 min
15 min
30 min

4 servings

  • 2 ripe tomatoes
  • Kosher salt
  • 8 strips bacon
  • 4 slices Texas toast or other thick sandwich bread
  • 3/4 cup grated cheddar cheese
  • 3/4 cup grated part-skim mozzarella cheese
  • 3/4 cup mayonnaise
  • 5 scallions, finely chopped
  • 1/4 cup chopped fresh parsley
  • 1/2 small zucchini, very thinly sliced
  • Freshly ground pepper
  • 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.

  • Per serving: Calories 680; Fat 55 g (Saturated 15 g); Cholesterol 65 mg; Sodium 1,181 mg; Carbohydrate 28 g; Fiber 2 g; Protein 19 g

  • Photograph by Antonis Achilleos

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    This recipe is featured in:

    Cheese Guide