Brittany's PantryGrilled Tomato & Bacon Bruschetta
Brittany wrote this on 16 July 2015
bacon, balsamic vinegar, tomatoes
Living in South Carolina means lots of sunshine and an abundance of outdoor living spaces. My family and I, along with any guests that stop by, are most often on the porch enjoying the breezes, so whenever I have the opportunity to make meals outside and not heat up the house, I take it. Cooking outdoors allows me to spend more time with those I love, and to impart a little extra flavor into my food. And when I grill, I like to do it as simply as possible.
This recipe hits all of those points!
There are few things as good as fresh from the garden tomatoes. But some would argue, myself included, that the occasional addition of bacon only improves things. This is definitely one of those times. This simply grilled bread is just toasty enough to stand up to the tomatoes and give this snack a nice, toothy crunch. Topped with summer tomatoes and salty bacon, this appetizer or first course could easily become a light dinner. Prep the ingredients ahead of time and it becomes a fuss free dish you could make with your eyes closed. Around here, an enormous glass of sweet tea (lots of ice) makes the perfect partner to a platter of this bruschetta, but I’ll let you make that call.
What is YOUR favorite dish to grill and what kind of cold drink to you enjoy it with?
Grilled Tomato & Bacon Bruschetta
This is an easy dish to prep ahead. Make the tomato topping and set aside until ready to serve. Slice the bread and wrap well to keep fresh, and crumble or chop the bacon and set aside as well. Have all the ingredients sitting out at room temp and waiting for you. When you are ready to make it, brush the bread, grill, top, and serve-all in a matter of minutes!
1 lb bacon, fried till crispy
1/2 of a 1lb loaf of whole grain Italian baguette, or similar bread, cut into half inch slices (this will give you about a dozen slices)
3 large, vine ripe, preferably local tomatoes, chopped
small pinch of salt
large pinch of ground black pepper
2 T of olive oil
1 tsp of balsamic vinegar
When the bacon is cool, chop or crumble and set aside. Gently toss the tomatoes, salt, pepper, olive oil, and vinegar together in small bowl. Set aside. Lightly brush both sides of the bread with olive oil and grill over medium high heat, just until toasted and grill marks appear. THIS WILL NOT TAKE LONG! A minute at most! Flip the bread to toast the other side. Remove the toast to a platter and top with large spoonfuls of the tomato mixture. Sprinkle with bacon and serve immediately.
Note: Topped with a fried egg, these make an awesome dish for brunch!
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.
#GrillWithATwist #CollectiveBias
Yes, these amazing tacos are as good as they look and YES, they are healthier than you think! Score!
The above dish is actually vegetarian, thanks to a little help from MorningStar Farms! I have long been a fan of their veggie cuisine and my kids count the chicken nuggets among their personal favorites. I keep them stocked in my freezer for quick lunches at home and add them to their plates with sweet, bell pepper strips, cottage cheese, and a pile of berries.
That convenience stretches out during the summer too! Wether I am cooking on the grill or just trying to incorporate as many fresh, summer foods into the menu as possible, I like to make sure all my guests have something they can eat, regardless of food preferences. Enter these incredibly kicked up chicken tacos! They satisfy everyone with one spectacular meal!
I purchased all of the items for this recipe at my all time favorite store-Target. So it basically means I have a one stop shopping trip, since I am always in Target anyway! *sigh* Aren’t we all…?
I found my MorningStar Farms product in the meat and seafood portion of the frozen section and am thrilled that they always have such a huge variety!
They also happened to be on sale the day I went shopping so you can BET that I stocked up. I often incorporate meatless meals into our menu rotation for health reasons, variety, and also to keep my grocery budget on target. The cool thing is that MorningStar Farms has a Veg of Allegiance program where you can pledge to skip the meat for a voluntary number of meals! To learn fun facts, take the pledge yourself, and even earn awesome prizes, click on the link and learn more about it!
This particular recipe is a bit spicy due to the addition of Sriracha, but even my kids scarfed it down. It takes a few ingredients and elevates them to something you would order at a little tex mex restaurant. But WAY cheaper and much easier than having to leave your house. Be sure to make plenty, as it seems to require a very large platter to keep up with demand!
Spicy Chicken Tacos
Just a a few simple ingredients is all it takes for this recipe. Minimal ingredients but maximum flavor!
4 MorningStar Farms Original Chicken Patties, cooked according to package directions
3 c of shredded coleslaw mix (about 1/2 of a one pound bag)
1/4 c mayo
1 T Sriracha
1 T lime juice
8 corn tortillas
extra lime wedges for serving
While chicken patties cook, toss the coleslaw mix, and next three ingredients together in a bowl until evenly mixed. Taste for seasoning and add salt and pepper to taste. Slice the chicken into strips. Gently toast the corn tortillas one at a time in a dry pan over medium heat, flipping the tortillas when one side is barely browned. Immediately, but carefully as they are a bit warm, layer a few pieces of chicken in the center of the tortilla and top with about 1/4 c of spicy slaw mixture. Serve with extra lime for squeezing!
Capers and I have a thing going. Its a love-hate thing. Well, ok. Mostly love.
Fine. All love. Its an all love thing. I love capers.
But doesn’t everyone? If you haven’t tried them, they are actually little buds that have been pickled and brined. They have a sharp, tangy little bite like a pickle, but its more vinegary. They are a fantastic accent to SO many foods, and the recipe above has been my obsession for a few months now. I canNOT stop eating this.
It started one day when I wanted egg salad, but I also wanted tuna salad. So I combined the two and started tossing things in. I tried lemon juice; it was too sour in here. I tried sour cream, but it ended up making everything too creamy. I wanted chunkiness that I could pile on a fork. Not in the mood for bread, I started dumping my mixture over avocados. The tomatoes on the side are not part of the recipe, but I have to say, they are absolutely outstanding with this so be sure to serve some alongside.
Mound this stuff on a bagel, whole grain bread, crackers, or keep it real and eat it out of the bowl. Wonderfully satisfying and full of nutrition, this dish might have you starting your own relationship with capers. *sigh* Welcome to the club.
Tangy Tuna Salad W/Avocado & Capers
Note: This serves one person. When I double the recipe, I can easily feed myself and my three kids. It is also incredible using salmon, but the flavor of the tuna works better here.
1 individual tuna pouch (about 2-3 oz)
2 hard boiled eggs, one yolk discarded
1 T capers, drained
1 T good mayo
pinch of salt
ground pepper to taste
1/2 whole avocado, peeled
fresh tomatoes & crackers for serving
In a medium bowl, mash the tuna and eggs together until broken up. Add the mayo, capers, and seasoning, and toss gently with a fork until combined. Serve the tuna salad over the avocado and serve with tomatoes etc.
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Then you’ve come to the right place! I’m Brittany, and I share tested, trusted recipes you’ll love. I prepare & photograph food, obsess over the perfect recipe, and enjoy grins of delight when I serve up something awesome. Enjoy!
