Southwest Blt Crostini Recipes

Steps:

• Place roast in a 3-qt. slow cooker. In a small bowl, whisk lime juice, marinade mix, sugar and oil until blended; pour over roast. Cook, covered, on low 6-8 hours or until meat is tender., For salsa, in a small bowl, combine corn, beans, tomato and jalapeno. Stir in lime juice, oil and seasonings. In a small saucepan, combine sauce ingredients; cook and stir over low heat until blended., For crostini, preheat broiler. Brush bread slices on both sides with oil; place on ungreased baking sheets. Broil 3-4 in. from heat 1-2 minutes on each side or until golden brown., Remove roast from slow cooker; cool slightly. Shred pork with 2 forks. To serve, layer toasts with salsa, pork and cheese. Top with sauce. If desired, serve with lime wedges.

Steps:

• Heat oven to 375°F. In small bowl, mix cheese, mayonnaise and onions. Spread about 1 teaspoon cheese mixture on each bread slice; place on ungreased cookie sheet. Top each with half slice of bacon.
• Bake 10 to 12 minutes or until edges of bread are golden brown and cheese is melted.
• Garnish each crostini with lettuce and tomato slice.

Steps:

• Start out by chopping up your baguette into 3/4" slices.
• Brush the olive oil over the top of the pieces and sprinkle them with your cumin and chili powder.
• Next up, you'll mix together the mayo. salsa, and the chili pepper.
• Spread your mixture over the top of your baguette bites.
• Now it's time to add your shredded cheese.
• Now, take your cheesed up crostinis and throw them into the oven at 350 for about 5 minutes; just long enough to get the cheese good and melted.
• While they're in the oven, grab your bacon and fry it up.
• Pull out the cooked up pieces, let them cool and drain, and then cut them into thirds.
• Now, take your cooked up crostinis and place a piece of bacon, then the arugula and finally the chopped tomatoes.
• Finish them off by sprinkling a couple leaves of fresh cilantro over the top.

Steps:

• 1. 1 Heat oven to 375°F. In small bowl, mix cheese, mayonnaise and onions. Spread about 1 teaspoon cheese mixture on each bread slice; place on ungreased cookie sheet. Top each with half slice of bacon.
• 2. Bake 10 to 12 minutes or until edges of bread are golden brown and cheese is melted.
• 3. Garnish each crostini with lettuce and tomato slice.

Steps:

• 1. Soak four 6-inch bamboo skewers in water for 30 minutes and preheat grill to medium.
• 2. Cut escarole lengthwise, through core, into 4 wedges. Season with salt and pepper. Wrap each wedge tightly with 2 slices of bacon; secure with skewers and brush with 1/4 cup olive oil. Place bundles skewered side down and covered with a disposable aluminum pan on grill. Cook, turning occasionally until bacon is crisp, about 12 minutes.
• 3. Lightly brush bread with additional olive oil, season with salt and black pepper to taste and char on grill, about 1 minute per side. Remove and rub bread with cut side of tomato halves until toasts are saturated with tomato's juices.
• 4. Top each crostini with an escarole bundle and serve with a lemon wedge.

Steps:

• Preheat oven to 450°F.
• For dressing, in a blender or food processor, combine mayonnaise, milk, sun-dried tomatoes, and garlic. Cover and blend or process until tomatoes and garlic are finely chopped. Set aside.
• Place bread slices on a baking sheet. Bake 5 minutes or until toasted. Turn slices over; spread with a small amount of the dressing. Bake 3 minutes more; set aside.
• Meanwhile, in a large bowl, toss together greens, plum tomato, cucumber, cheese, and bacon. Drizzle lightly with dressing; toss lightly to coat. Serve with toasted bread slices.