BLT CANAPES WITH BASIL MAYONNAISE
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.