Tomato Toasts with Bacon & Blue Cheese


For the bacon eaters, an over-the-top BLT! Serve with mesclun on the side. Serves 6.

4 slices bacon
6 slices bread
6 TB oil
salt and pepper
1/4 cup minced leek
3 TB vinegar (sherry is nice here)
3 medium tomatoes, sliced 1/2 thick rounds
30 small basil leaves
1 1/2 oz crumbled blue cheese
freshly ground black pepper

Cook bacon until crisp. Remove to paper towel to drain. Crumble when cool. Reserve bacon fat. Grill bread slices 3 at a time in same skillet, turning once, until golden brown. Add a bit of oil as needed. Remove to a cooling rack, season with salt and pepper.

For dressing heat 2 tablespoons of the reserved bacon fat and 3 tablespoons oil in small heavy saucepan. Add leeks and cook about 2 minutes, until soft. Whisk in vinegar and salt and pepper until well combined. Cover and keep warm.

Arrange toasts on a platter or individual plates. Layer tomatoes, blue cheese, basil and bacon, ending with a sprinkling of blue cheese on top. Spoon warm dressing over it all and season with fresh ground black pepper.

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