tomato basil BLAT crostini
Currently eating a BLT while writing about BLTs.
There is little better than consuming something really salty and savory after a stupid hot run, and these crostini were an opportune weekend development in this here house. I do my long runs on Saturday and this particular one was just godawful. Pouring sweat obviously means electrolyte loss (science, bitches) and perpetual sodium chloride cravings until said minerals are replenished.
Clutch for both early summer workout recovery and for all types of hot weather soirees. Tomato Basil BLAT Crostini should be in your entertaining lineup throughout the season. Easily swap tofu bacon for regular if you do the meat thing (cuts down on prep time, just FYI) and serve alongside a big bag of rippled potato chips and sliced watermelon.
Speaking from experience, kids, that combination is perfecto. Lounging under a pool umbrella with a sandwich and a bag of crisps is my kind of day-off afternoon chill – this crostini iteration makes sharing the goodies easier. And marinated tomatoes are honestly one of my favorite ways to jazz up the little fruit gems. They are addicting.
Nothing Blah About BLATs
BLAT = bacon, lettuce, avocado, and tomato. Not the sound your crostini makes if you throw it against a wall. Wouldn’t do that if I was you.
Your tofu bacon, should you choose to go this route, is your longest prep period for this recipe. If you have some already, great! The crostini can be done in around 30-35 minutes if so. Fresh tofu bacon takes a bit of labor, however, so follow along if you’re cooking alongside me.
First, press your tofu to remove excess moisture. Plate, paper towels, tofu block, paper towels, plate, heavy skillet – that’s my homemade contraption. I let mine sit while I unpack groceries, start my laundry, refill my water, prep coffee for the next day, whatever. Extra firm tofu doesn’t have to be abandoned for a super long time. 10 minutes should suffice, longer if you have it.
Heat the oven to 450 degrees. Slice the tofu as thinly as you can and set on a lightly greased baking sheet. Whisk together soy sauce, maple syrup, smoked paprika, chili powder, and black pepper. Pour the marinade over the tofu and baste with a brush, flipping each strip and basting to coat both sides.
Bake 20-25 minutes, flipping once halfway through. The tofu will blacken on the edges and crisp up beautifully (thicker slices will be “meatier” and less crunchy like normal bacon). Let cool on the baking sheet while you work the rest of the crostini.
Grillmaster
Next, marinated tomatoes. I use this formula frequently, with some tweaks here and there, and can’t recommend it enough. The light dressing is enough to render the tomatoes addicting like candy. I often eat quite a few before I get to the actual recipe I’m working on…
In a bowl, toss halved cherry or grape tomatoes with olive oil, white balsamic vinegar, fresh basil, mint, and oregano, garlic cloves, and a pinch of salt and pepper. Let sit at room temp.
Now, the method of toasting your bread is up to you. Summertime for me SCREAMS grilled bread and, when I’m not lazy or scared of smoking up my house, this is what I do most frequently. The broiler or even your friendly countertop toaster are chill compadres, too.
Assuming you’re grilling like I am, heat your grill pan or regular grill to medium.
I bought a big fat ciabatta loaf for the job, but sourdough or anything sturdy and crusty works great. Slice up your carbs and brush each crostini with olive oil, both sides. Toast 2-3 minutes per side, until your desired char is achieved.
Last, garlic sauce. Easy peasy and one of my favorite condiments: just vegan or regular mayonnaise, Greek yogurt, lots of minced garlic, lemon juice, and a pinch of salt and pepper. Stir up until combined.
Assemble! Swipe a slice of bread and spread generously with garlic sauce. Arrange a leaf or two of bibb lettuce and a few avocado slices, then a couple strips of bacon, and finally a generous spoonful of tomatoes. Drizzle with extra sauce if you’d like and garnish with basil.
FYI, you can definitely create more servings by using smaller bread slices, either by halving your preexisting ones or using a baguette instead. Can’t deny that I love me some tiny appetizers.
You can prep your garlic sauce and tofu bacon ahead of time with no hitches, up to 5 days or so, but wait until before serving to toast/grill your bread and to put each nibble together. Fresh is best when it comes to bread dishes!
Finally, to make vegan, the only other swap you’ll need to make is a vegan yogurt. Or, you can use all vegan mayo for the sauce if you’d like.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
BLT Bonanza:
“BLT” Sliders with Black Pepper Garlic Sauce
tomato basil BLAT crostini
Ingredients
- 1 loaf ciabatta or sourdough, sliced
- 2 cups cherry tomatoes, halved
- 1/4 cup extra virgin olive oil
- 2 tbsp white balsamic vinegar
- 2 cloves garlic, minced
- 1/4 cup fresh basil, chopped
- 1 tbsp fresh mint, chopped
- 1 tbsp fresh oregano, chopped
- 1 head bibb/butter lettuce
- 1-2 avocados, sliced
- 10 strips tofu bacon (recipe below)
tofu bacon
- 1 block firm or extra firm tofu
- 1/3 cup soy sauce
- 2 tbsp maple syrup
- 1 1/2 tsp smoked paprika
- 1/2 tsp chili powder
- 1/4 tsp black pepper
garlic sauce
- 3/4 cup vegan or regular mayonnaise
- 1/4 cup plain whole milk Greek yogurt
- 4 cloves garlic, minced
- 1 tbsp lemon juice
Instructions
- Preheat oven to 450 degrees. Lightly grease a large baking sheet.
- In a bowl, combine the cherry tomatoes, olive oil, white balsamic vinegar, basil, mint, oregano, garlic, and a pinch of salt and pepper. Set aside.
- Pat the tofu dry (no need to press if using a super firm variety). Slice into thin strips and carefully lay on the prepared baking sheet. Some might break, this is okay! Whisk together the soy sauce, maple syrup, smoked paprika, chili powder, and black pepper. Pour over the marinade and flip each tofu slice to coat; brush any loose marinade over the slices. Let sit 5-10 minutes.
- Transfer the tofu to the oven and bake for 20-25 minutes until the tofu is very crisp. Some of the thinner slices will crisp faster, so start checking after 15 minutes. Let the tofu cool – it will continue to crisp up. I need to stop saying crisp so much. Once cool enough to handle, crumble about half of the tofu. You should get 1 cup of slices.
- Heat your grill pan or grill to medium. Lightly brush the bread slices with olive oil on both sides. Toast 2-3 minutes per side. Alternatively, you can heat your broiler to high, set your slices on a baking sheet, and heat 1-3 minutes per side until properly golden and toasty.
- Spread garlic sauce onto one side of each bread slice. Add 1-2 bibb lettuce leaves, then 2-3 slices of avocado and 1-2 slices strips of bacon. Finish with a spoonful or two of marinated tomatoes. Garnish with fresh basil, as desired. Serve immediately.
