Tuesday, April 07, 2009


makes 16 finger sandwiches

8 slices of rustic bread
1 pound of bacon (about 24 slices), cooked
1 ripe firm-ripe avocado
1 teaspoon of fresh lemon juice
2 medium size tomatoes, halved and sliced thin
6 tablespoons (1/4 stick) of unsalted butter, room temperature
1 bunch of arugula, cleaned and trimmed
garlic clove
3 tablespoons of finely grated parmesan cheese
1 tablespoon of pine nuts
salt and pepper to taste

Cook bacon in a 12-inch heavy skillet over moderate heat, turning occasionally, until crisp. Using tongs, transfer bacon to paper towels to drain.

To make the pesto butter: Combine butter, arugula, garlic, Parmesan and pine nuts in the bowl of a food processor fitted with a metal blade. Process until blended. Set aside. Salt and pepper to taste.

Halve, pit, and peel avocado, then slice lengthwise. Gently toss slices with lemon juice.

Spread a thin layer of pesto across each slice of bread. Layer with tomato, bacon and avocado and top with a slice of bread with pesto. Cover with damp paper towels until ready to serve.

Trim crusts off edges of sandwiches and cut into halves, quarters, or triangles.

courtesy of: Laura Klein, Publisher, Organic Authority

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