This BLT Bruschetta recipe is the perfect snack for game day. Bacon, lettuce and tomato mixed with a tangy sauce sit atop toasted ciabatta bread…or you can even just eat it as a delicious salad!
We do a lot of entertaining during football season and it is usually the same 5 or 6 people/couples. Because it is the same people over and over, I am always trying to “mix up” the snacks that I serve. While everyone loves it when I put out a bowl of my dip for Doritos along with some chips, I do like trying new things!
That is why I added my wasabi dip recipe to my rotation and that is why this BLT Bruschetta has now been added as well!
This is really a simple recipe – it’s more like a bacon, lettuce and tomato chopped salad atop some toasted ciabatta bread. The salad itself is delicious enough to eat all on it’s own, but serving it “bruschetta-style” makes it seem like a more substantial game-day snack. You could also eat this like a sandwich, which is equally delicious.
The key to this is to make sure the tomatoes, bacon and lettuce are all chopped into similar size pieces – like a chopped salad. If they’re too big, the salad will fall off of the bread, and it will be difficult to eat.
Be sure to taste the finished salad before adding salt. Bacon can be quite salty, and it’s easier to add more than subtract. I added a pinch of salt and 1/2 teaspoon of pepper. And because I’ve made this so many times, I go ahead and add both when I mix the dressing.
If you want to prepare this ahead of time, just fold the lettuce in right before serving because the lettuce will quickly start to wilt as soon as you mix it in and you want to still have that “crunch” of the lettuce. This BLT Bruschetta recipe is a popular appetizer at any party I bring it too!
I prefer to keep the flavors of a classic BLT, but you could add whatever you like. Black olives, onion, or different kinds of lettuce would all be good. And of course, you could always add more bacon, because more bacon is always better 😉
Scroll down for the recipe!
- 1 9-inch loaf of Ciabatta, split
- ½ cup chopped tomatoes
- 4 strips of thick bacon cooked & crumbled
- 2 cups iceberg lettuce, chopped
- 1 green onion, sliced
- ¼ cup mayonnaise
- Salt and pepper to taste
- Toast the bread, if desired. I brushed mine with butter and broiled it for about two minutes, but you could use olive oil.
- Add the mayonnaise, tomatoes, bacon, and green onion to a large bowl and stir to combine.
- Add the lettuce and gently mix until everything is evenly coated.
- Cut the toasted bread into whatever size pieces you like and spoon the salad on top of each piece. I start with about ¼ cup on each piece, and then go back around and equally distribute what's left.
- Serve this immediately, as the lettuce will start to wilt pretty quickly.