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Recipe courtesy of Scott Conant

Show: The Kitchen

Episode: Fresh Festive Feast

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Total:: 45 min
: (includes chilling time)
Active:: 15 min

Yield:: 24 servings

Level:: Easy

Ingredients

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

Directions

Special equipment: twenty-four 4-inch cocktail skewers

Preheat the oven to 400 degrees F.

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.

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:

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.

My Private Notes

Name: BLT Skewers
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 24 servings
Ingredients: 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; 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