BLT Crostini

Total Time:
1 hr
Prep:
10 min
Inactive:
30 min
Cook:
20 min
NUTRITION INFO
Ingredients
  • 1 medium head escarole (about 12 ounces), rinsed and outer leaves removed
  • Kosher salt and freshly ground black pepper
  • 8 slices bacon, preferably center cut
  • 1/4 cup extra-virgin olive oil, plus more for grilling
  • 4 thick slices sourdough bread
  • 1 ripe medium tomato, halved
  • 4 lemon wedges, for serving
Directions
  • 1. Soak four 6-inch bamboo skewers in water for 30 minutes and preheat grill to medium.

  • 2. Cut escarole lengthwise, through core, into 4 wedges. Season with salt and pepper. Wrap each wedge tightly with 2 slices of bacon; secure with skewers and brush with 1/4 cup olive oil. Place bundles skewered side down and covered with a disposable aluminum pan on grill. Cook, turning occasionally until bacon is crisp, about 12 minutes.

  • 3. Lightly brush bread with additional olive oil, season with salt and black pepper to taste and char on grill, about 1 minute per side. Remove and rub bread with cut side of tomato halves until toasts are saturated with tomato's juices.

  • 4. Top each crostini with an escarole bundle and serve with a lemon wedge.

  • Copyright 2009 Television Food Network, G.P. All rights reserved


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