Served at the 2016 Wild Bacon Wine Trail
1 lb. Applewood smoked bacon, diced
1 pint Grape tomatoes, halved
1 Sweet red onion, diced
1 oz. Fresh basil chiffonade
Salt and pepper to taste
1 Tbsp Lemon juice
2 Tbsp Bacon fat
1 cup Heavy duty mayonnaise
French baguette sliced thin
Parmesan cheese, shredded
2 Tbsp Olive oil
8 oz. Arugula
In a skillet, cook the bacon until crisp. Drain, and save reserved bacon fat. Add the red onion and the tomatoes to the same skillet, and saute for 1 minute. Add tomato and onion mixture to a small mixing bowl. Add the basil. Set aside. In another small mixing bowl, whisk the lemon juice, bacon fat, and heavy duty mayonnaise together. Set aside. Preheat oven to 375 degrees. Rub olive oil on each slice of baguette. Sprinkle with the parmesan. Bake in the 375 degree oven for 5 minutes or until golden brown. When baguette is cooled down, rub a thin layer of the mayonnaise on each slice. Top each slice with a tablespoon of the tomato mixture. Then top each slice with 2 arugula leaves.
Serve with Stone Hill Rose’ Montaigne
