woensdag 11 maart 2009

Smoky BLTea Crisps

These smoky hors d'oeuvres are a unique take on the classic BLT.

8 ounces of brewed Lapsang Souchong tea
4 slices of pork bacon cut in half
4 thick crispbreads sliced in half (Kavli Hearty Thick Crispbreads work well)
1/2 cup freshly grated asiago cheese
1 small tomato, diced
A few shredded pieces of leafy salad greens

In a large, shallow pan, marinate bacon in hot Lapsang Souchong tea for 1 hour.
Preheat oven to 350 degrees.
Place 1 tablespoon of asiago cheese on each crispbread and wrap with 1/2 slice of marinated bacon.
Do not wrap too tightly since bacon shrinks as it cooks - you don't want your crispbread to curl.
Bake on an ungreased cookie sheet for 20 - 30 minutes until bacon is done.
Place immediately on paper towels to drain for a minute.
Garnish with diced tomato and your favorite salad greens and serve hot.

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