Tuesday, September 6, 2022

Opened Faced Tomato Sandwich with Hot Bacon Vinaigrette

Have you visited the Half Baked Harvest food site? 

If you have not, you have to check it out. I found this recipe on the site.

The Bacon Vinaigrette is what pushed this over the top. Wow!!! The tomatoes were from Sally's garden. Perfectly ripe.


6-8 ounces goat cheese

2 teaspoons chopped fresh dill

2 teaspoons chopped fresh basil, plus more for serving

2 teaspoons lemon juice

kosher salt and pepper

6 slices of whole grain or sourdough bread

3 heirloom tomatoes, sliced

6 slices of bacon, chopped

2 tablespoons red wine vinegar

3 tablespoons extra virgin olive oil

1 pinch of crushed red pepper flakes

1 pinch each salt and pepper


  • Preheat your oven to 400 degrees F.
    In a medium bowl, stir together the goat cheese, dill, basil, lemon juice, and a pinch of salt and pepper.
    Place the bread on a baking sheet and drizzle with olive oil on both sides.
    Season with salt and pepper.
    Place the bread on the grill and grill both for about 2-3 minutes per side or until lightly charred.
    Remove from the grill.
    Spread the goat cheese over the bread and top with tomatoes.
    Season the tomatoes lightly with salt and pepper.
    Heat a large skillet over medium-high heat and cook the bacon until crisp.
    Drain off all but 1 tablespoon of bacon grease.
    To the bacon, add the vinegar, olive oil, and a pinch each of red pepper, salt, and pepper. Drizzle the warm vinaigrette over the tomatoes.
    Top with basil. 

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