BLT Crostini with Garlic Aioli
- 1 lb Slab Bacon
- 1 Egg
- 1 Tbsp Fresh Lemon Juice
- 1 clove Garlic, minced
- 1/2 tsp Dijon Mustard
- 1/2-3/4 cup Extra Virgin Olive Oil
- Salt & Pepper, to taste
- 4 oz Baby Arugula, roughly chopped
- 2 Scallions; White & Tender Greens Only, thinly sliced
- Extra Virgin Olive Oil To Toss
- 1 Tbsp Extra Virgin Olive Oil
- 1 Loaf Italian Bread, 1" slices halved
- 1 jar Julienne Sun-dried Tomatoes
Heat oven to 300 degrees. Bake bacon in a 9 X 13 casserole dish, uncovered, lean side down, for 2 hours. While the bacon is cooking, make the aioli. In a blender, add the egg, lemon juice, garlic and mustard, then blend until combined. With the blender running on low, begin adding the oil very slowly and blend until completely incorporated. Season to taste with salt and pepper. Chill until ready to use.
In a medium bowl, toss the arugula and scallions with the olive oil. Chill until ready for use. Once bacon is done, move from pan to cutting board and allow to cool a bit, then slice horizontally in 1/4 inch slices. Heat oven to 350 degrees. Place bread slices on a baking sheet and brush tops with olive oil. Season lightly with salt and pepper. Bake until lightly browned, about 10 minutes. To serve, spread the toasts with the aioli, top with slices of bacon, a bit of the salad and a couple of strips of sun-dried tomatoes.