BLT Tartine Platter
Serves: 4 to 6
Time: 30 minutes
Prep: 20 minutes
Active time: 20 minutes
This isn’t a recipe so much as it is a serving suggestion; we all know how to make a BLT, this is just more fun. It also turns the lunch staple into something fit for brunch with friends, a brunch by your own indulgent self (highly recommended), or even for a Super Bowl party for the guy who’s very comfortable with his own masculinity. Perfect with this month’s Señorio de Iniesta Rosado, but any darker rosé or chilled light red will work well.
12 ounces thick-cut bacon
1 romaine lettuce heart
1 pint mixed cherry tomatoes
1 tablespoon extra virgin olive oil
1 teaspoon red wine vinegar
Salt & pepper to taste
¼ Cup mayonnaise (preferably Duke’s) per person, portioned if desired
¼ Cup minced fresh herbs (anything you have will work)
8 to 12 slices thick white bread or brioche
Creole or Cajun seasoning
Preheat oven to 400˚. Line a rimmed baking sheet (or sheets; nobody’s going to complain if you make extra bacon) with foil and set wire cooling racks in them. Arrange the bacon on the cooling racks and bake on the top rack of the oven for 10 minutes. Turn the pan around and bake on the bottom rack of the oven for another five or 10 minutes, to your desired doneness.
While the bacon is cooking, trim the romaine heart and separate out the leaves, taking only the larger, greener leaves for presentation. Halve the cherry tomatoes and toss with the olive oil, salt, pepper, and vinegar. Dish up the mayonnaise into a bowl or individual ramekins and sprinkle with the minced herbs. Arrange all this on your platter and/or individual plates, with serving utensils as needed.
When the bacon is done, add it to your platter and pour off the bacon fat into a heavy pan or cast iron skillet. Heat skillet to medium and fry the bread, sprinkling the top sides of the bread generously with the Creole or Cajun seasoning before flipping them. When golden brown, drain on two layers of paper towels then add to the platter. Serve, offering Tabasco or Crystal hot sauce on the side.