BLAT Toasts

By Taylor Ann SpencerPublished: Mar 11, 2024

Approved by the Delish Test Kitchen

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white toast points topped with lettuce, avocado, lettuce, and tomato

PHOTO: RACHEL VANNI; FOOD STYLING: BROOKE CAISON

Yields:

Prep Time:

5 mins

Total Time:

35 mins

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Bruschetta, be warned: BLAT toasts have arrived. Topped with avocado, romaine, sliced tomato, and crispy bacon, these mini toasts pack big BLT flavor in a few small bites. Did we mention the bread is toasted in bacon fat?

The bacon:
Starting the bacon in a cold pan allows the fat to render more completely, leading to flat, super-crispy pieces. You can cut it on a cutting board with a knife if you prefer or, to save time, snip it with scissors directly in the pan. This might seem like a pain, but don’t be tempted to cheat! Whole slices will tend to curl or crinkle in the pan and cook unevenly—and in a situation like this, where you’re striving for perfectly flat, crispy bacon shards, you’ll be glad you took the extra time.

The tomatoes:
The key to a successful BLT—big or small—rests in the quality of the tomatoes, so choose the ripest you can find. While I typically prefer cherry tomatoes for their superior flavor and juicier qualities, I recommend using grape tomatoes here: Their slightly thicker walls and smaller circumference are better suited to this mini open-faced situation. Also, aggressively seasoning the tiny slices with salt draws out their juices and amplifies the sweetness, massively improving the overall flavor.

Storage:
BLAT toasts are best enjoyed right after they’re assembled. If you’d like to work ahead, you can prep the mayo up to 3 days in advance and refrigerate it in an airtight container. The bacon and toast points can both be prepped up to 5 hours in advance, but I highly recommend waiting to tear the lettuce, cut the tomatoes, and slice the avocado until you’re ready to put everything together.

Did you try making this? Let us know how it went in the comments!

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Ingredients

4 oz.
bacon (about 4 strips), cut into 1/2"-thick pieces
4
slices white sandwich bread
1/2 cup
mayonnaise
1/2 tsp.
kosher salt, plus more
1/4 tsp.
freshly ground black pepper, plus more
3
large romaine lettuce leaves
5
super-ripe grape tomatoes
1/2
ripe avocado

Directions

1. Step 1Place a rack in center of oven; preheat to 400°. Arrange bacon in a single layer in a cold, large metal pan. Cook over medium heat, undisturbed, until browned on the bottom, about 5 minutes. Stir and continue to cook, stirring occasionally, until crispy, 1 to 2 minutes more. Transfer to a plate, reserving bacon fat in pan.
2. Step 2Meanwhile, using a serrated knife, trim crusts from bread. Cut each slice into 4 triangles.
3. Step 3Working one at a time, dip one side of bread triangle into reserved bacon grease and place on a sheet pan, bacon grease side up.
4. Step 4Bake toasts until edges are crisp and lightly golden, 4 to 5 minutes.
5. Step 5Meanwhile, in a small bowl, stir mayonnaise, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Slice lettuce leaves in half lengthwise through rib. Carefully tear each half crosswise into 2"-long pieces, about the length of each triangle. Slice each tomato crosswise into 1/4"-thick slices; generously season with salt. Slice avocado lengthwise into 1/4"-thick strips, then cut each strip in half horizontally.
6. Step 6Spread about 1 teaspoon seasoned mayo on each toast point. Top with a piece of lettuce and a slice of avocado. Top with 2 slices bacon and 1 slice tomato, alternating and arranging in a shingled pattern; season with pepper.