Closer Weekly - - Good Food -

Serves 8

2 cups fresh basil leaves, plus ⁄4

1 cup chopped 2⁄3 cup may­on­naise 4 tsp. le­mon juice 2 cloves gar­lic, minced 11 slices hearty white sand­wich bread 11 slices ba­con 6 oz. cherry toma­toes

1. In pro­ces­sor, puree basil leaves, mayo, le­mon juice and gar­lic un­til smooth. Trans­fer to bowl; sea­son to taste with salt.

2. Heat broiler with one oven rack 6" from flame and sec­ond rack in mid­dle of oven. Us­ing 2" round cut­ter, cut 3 rounds out of each bread slice (avoid crust). Coat slices with olive oil cook­ing spray; set on bak­ing sheet. Broil 5 min., flip­ping half­way through. Cool. 3. Heat oven to 400°F. Ar­range ba­con in sin­gle layer on bak­ing sheet. Bake 10 to 12 min., ro­tat­ing half­way through. Trans­fer to pa­per towel–lined plate; cool. Break each slice into 3 pieces.

4. Cut toma­toes into ⁄ 3"-thick slices; sea­son

1 to taste with salt and pep­per. Spread 1 tsp. basil mayo over each toast; top with ba­con and tomato slice. Gar­nish with basil.

PER SERV­ING: 164 cal, 5g pro­tein, 12g carbs, 1g fiber, 2g sugar, 11g fat

Left­over basil mayo makes a de­li­cious sand­wich spread or fill­ing for dev­iled eggs.

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