BLT Skewers

By jenlin

Ingredients

• 1-inch-thick 1-inch-thick slices Six 1-inch-thick slices good-quality ciabatta bread
• 2 2 2 tablespoons extra-virgin olive oil
• 6 6 6 slices thick-cut bacon, cooked
• 1 1 1 head butter lettuce
• 24 24 24 small cherry or grape tomatoes
• Green Goddess Dip, for serving, recipe follows
• 3/4 3/4 3/4 cup buttermilk
• 1/3 1/3 1/3 cup plain Greek yogurt
• 1/4 1/4 1/4 cup fresh basil leaves
• 1/4 1/4 1/4 cup fresh dill
• 1/4 1/4 1/4 cup fresh flat-leaf parsley leaves
• 1/4 1/4 1/4 cup fresh tarragon leaves
• 1 1/2 1 1/2 1/2 tablespoons Dijon mustard
• 1 1 1 tablespoon champagne vinegar
• 1/4 1/4 2 cup plus 2 tablespoons neutral oil
• 1/4 1/4 2 cup plus 2 tablespoons extra-virgin olive oil
• Kosher salt and freshly cracked black pepper

Details

Servings 24
Adapted from foodnetwork.com

Preparation

Step 1

Special equipment: twenty-four 4-inch cocktail skewers

Preheat the oven to 400 degrees F.

Brush both sides of the bread with the olive oil. Place on a baking sheet fitted with a rack. Bake until lightly toasted, 4 to 5 minutes. Let cool, then cut each slice into bite-size pieces.

Cut each slice of bacon into 4 pieces. Remove 12 nice leaves from the head of lettuce. Cut each lettuce leaf into 2 pieces. Skewer a piece of bread onto each of twenty-four 4-inch skewers. Carefully roll up the lettuce pieces and place one on each skewer, followed by a piece of bacon and a tomato. Serve with Green Goddess Dip.

Combine the buttermilk, yogurt, basil, dill, parsley, tarragon, mustard and vinegar in a blender and blend for about 15 seconds. With the blender running, slowly drizzle in the neutral oil and extra-virgin olive oil until the mixture is emulsified. Season with salt and black pepper. Serve chilled.