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Categories:
white sandwich bread bacon olive oil shallot sherry vinegar heirloom tomatoes basil blue cheese cutter heirloom
Viewed: 32 - Published at: 8 years agoIngredients
- 6 slices firm white sandwich bread
- 1/4 lb sliced bacon (about 5 slices)
- 6 tablespoons olive oil
- 1/4 cup finely chopped shallot
- 3 tablespoons Sherry vinegar
- 4 assorted medium heirloom tomatoes (2 lb total), cut into 1/4- to 1/3-inch-thick slices
- 30 small fresh basil leaves
- 1 1/2 oz blue cheese (preferably Maytag Blue), crumbled, at room temperature
- Special equipment: a 3-inch round cookie cutter
- Garnish: very small heirloom cherry or currant tomatoes
Method
- Cut 1 round from each bread slice with cookie cutter.
- Cook bacon in a 10-inch heavy skillet over moderate heat until crisp, then transfer to paper towels to drain.
- Pour off bacon fat from skillet and reserve fat (do not clean skillet).
- Heat 1 1/2 tablespoons oil in skillet over moderate heat until hot but not smoking, then toast 3 bread rounds, turning over once, until golden brown, about 3 minutes total.
- Transfer toasts to a rack to cool and season with salt and pepper.
- Toast remaining 3 bread rounds in 1 1/2 tablespoons more oil in same manner.
- Cook shallot in 2 tablespoons reserved bacon fat and remaining 3 tablespoons oil in a small heavy saucepan over moderate heat, stirring, until softened, about 2 minutes.
- Add vinegar and simmer, whisking, until emulsified, about 1 minute.
- Season dressing with salt and pepper and keep warm, covered.
- Crumble bacon.
- Arrange bread rounds on 6 plates and divide tomato slices among them, stacking slices and sprinkling some basil and bacon between slices.
- Sprinkle cheese and remaining basil and bacon over and around tomatoes.
- Spoon some of warm bacon dressing over and around tomatoes and season with salt and pepper.
