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!