Fiery Summer Bruschetta With Zesty Olive Spread And Spicy Candied Bacon
Serves: 5
Clair Leannon
1 January 1970
Based on User reviews:
39
Spice
39
Sweetness
40
Sourness
37
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 tbsp
Cayenne Pepper (to taste)4 tbsps
Red Wine Vinegar1 tbsp
Honey1 tbsp
Dijon Mustard1
Salt1 cup
Olive (manzanella)2 tbsps
Capers2 cloves
Garlic2 tbsps
Lemon Juice1 tbsp
Red Pepper Flake (to taste)3 tbsps
Basil Leaves (chopped fresh)Directions:
1
For the bacon: Preheat the oven to 425 degrees F
2
Put a baking rack over a parchment paper lined tray and arrange the bacon slices across the rack - do not overlap
3
In small bowl combine the syrup and cayenne and brush the bacon generously with the mixture
4
Put in the oven and bake until cooked through, about 15 to 20 minutes
5
Set aside until ready to use
6
For the Summer Salad: In a large bowl, add the vinegar, honey, Dijon and lime zest and juice and whisk to combine
7
While whisking, slowly drizzle in the olive oil to make a dressing
8
Add the remaining ingredients and stir to combine
9
Season with salt and pepper, to taste
10
Set aside until ready to use
11
For the bruschetta: In large saute pan, add the olive oil, cayenne and garlic
12
When the garlic has browned, remove it and discard
13
Add the bread slices, in batches if necessary, and cook until browned on both sides
14
You may need to add more olive oil to the pan if the bread soaks up too much
15
Remove to sheet tray and set aside until ready to plate the dish
16
For the Zesty Olive Spread: Add all the ingredients to a food processor and pulse until pureed and smooth
17
Check for seasoning and set aside until ready to use
18
Assembly: Put 2 pieces of bread on each plate
19
Spread the zesty olive spread on top of the bread
20
Lay 1 piece of bacon on each bread slice and top with the summer salad
21
Repeat with remaining bread and toppings