Sunday, July 14, 2013

BLT's with Fresh Basil Aioli

I got some bacon for a recipe later this week. It was beautiful thick-cut peppered bacon. I was so excited I decided to make BLT's. Since we have had them every day for lunch and dinner for the past 3 days, now I need more bacon for my recipe later this week. OOPS!

BLT's with Fresh Basil Aioli
(makes 2)

4-6 pieces thick-cut pepper bacon
4 ribs Romaine lettuce
2 medium sized campari tomatoes
2 tbsp Basil Aioli, recipe follows
4 pieces toasted bread

The easiest way to cook bacon without splattering yourself is this. You bake it. Space it out on a foil lined baking sheet and put in the oven. Turn the oven to 400 degrees, don't preheat, and wait 20 minutes. If your oven heats up faster, check after 15 minutes. It should be nice and crispy without being burnt and without splattering you.

While that is cooking, you can make the Basil Aioli.

6 Leaves fresh basil
pinch of fresh tarragon (optional)
1 clove garlic, finely chopped
1 egg
1 tsp salt
1 cup Basil Olive Oil + 1 tsp
1 tsp fresh lemon juice

Place the tsp of olive oil in a small saute pan and heat to medium. Cook the basil leaves and the garlic until the basil has softened and wilted. Place in a food processor.

Add in the lemon juice, salt and the egg. Pulse until smooth. Add the oil in a drizzle until is is this, creamy and comes completely together.

Scrape into a bowl and refrigerate for about 10 minutes before serving. It will keep for 3-4 days in a well covered container and makes a bit over a cup.

(Would be amazing to serve with fish too. Ooo! I know what I'm making on Friday now!)

Assemble your sandwich and serve!

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