Bacon-Tomato Cheese Toasts

Bacon - as we all know it's Q's favorite food of all time, so when I told him dinner had bacon in it he was uber excited (he might have done a happy dance). I ended up making way too much for this - when I read the recipe I was like, wait only 1 toast per person - that doesn't seem like enough food. Well, I was way wrong about that because this is a very rich meal and it fills you up quick. Not to mention that the recipe called for Texas toast - I don't like that very much so I just used regular sandwich bread I had already. The meal was definitely delicious but it was just too much food so I adjusted the measurements to what I would make again for just the two of us...

Bacon-Tomato Cheese Toasts      

Serves 2

Bacon-Tomato Cheese Toasts

ingredients

• 1 ripe tomato
• 3 strips bacon
• 2 slices toast
• 1/2 cup shredded mozzarella
• 1/4 cup mayo
• 1 scallions, finely chopped
• 2 Tbsp chopped fresh parsley
• 1/4 cup zucchini, thinly sliced

• Freshly Cracked Black Pepper

directions

1. Preheat the oven to 400º. Core the maters and thinly slice. Place in a colander over a bowl and sprinkle with some kosher salt. Let drain for at least 15 minutes.

2. Cook the bacon in a cast iron skillet until crisp, drain on paper towel lined plate. Reserve the drippings. Toast the bread on one side in the drippings until golden. Place the bread toasted side down on a baking sheet.

3. Combine the cheeses with mayo, scallions and parsley in a bowl. Spread this on the toasts, reserving enough to dot the tops of each toast. Crumble the bacon on top, pat the tomatoes dry and add those along with zucchini on top of toasts. Dot with the rest of cheese mixture and season with S&P. Bake 18 minutes until golden and the cheese is melty. Note: I would try to broil these next time just to see how they would come out because the ones I made never got to the golden stage and I was concerned the bread would burn before that happened.

Since I had some leftover tomatoes and zucchini - I sliced 'em up and made a quick salad by tossing them with a drizzle of EVOO, S&P. It was very tasty and fresh!

Tomato & Zucchini Salad

Enjoy!

This recipe was adapted from Food Network Cookbook.