BLT Skewers

  • Level: Easy
  • Total: 45 min (includes chilling time)
  • Active: 15 min
  • Yield: 24 servings
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Six 1-inch-thick slices good-quality ciabatta bread

2 tablespoons extra-virgin olive oil

6 slices thick-cut bacon, cooked

1 head butter lettuce

24 small cherry or grape tomatoes

Green Goddess Dip, for serving, recipe follows

Green Goddess Dip:

3/4 cup buttermilk

1/3 cup plain Greek yogurt

1/4 cup fresh basil leaves

1/4 cup fresh dill

1/4 cup fresh flat-leaf parsley leaves

1/4 cup fresh tarragon leaves

1 1/2 tablespoons Dijon mustard

1 tablespoon champagne vinegar

1/4 cup plus 2 tablespoons neutral oil

1/4 cup plus 2 tablespoons extra-virgin olive oil

Kosher salt and freshly cracked black pepper


Special equipment:
twenty-four 4-inch cocktail skewers
  1. Preheat the oven to 400 degrees F.
  2. Brush both sides of the bread with the olive oil. Place on a baking sheet fitted with a rack. Bake until lightly toasted, 4 to 5 minutes. Let cool, then cut each slice into bite-size pieces.
  3. Cut each slice of bacon into 4 pieces. Remove 12 nice leaves from the head of lettuce. Cut each lettuce leaf into 2 pieces. Skewer a piece of bread onto each of twenty-four 4-inch skewers. Carefully roll up the lettuce pieces and place one on each skewer, followed by a piece of bacon and a tomato. Serve with Green Goddess Dip.

Green Goddess Dip:

  1. Combine the buttermilk, yogurt, basil, dill, parsley, tarragon, mustard and vinegar in a blender and blend for about 15 seconds. With the blender running, slowly drizzle in the neutral oil and extra-virgin olive oil until the mixture is emulsified. Season with salt and black pepper. Serve chilled.

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