BLT Crostini
Prep time
Cook time
Total time
In this recipe, each crostini is layered with a bacon strip. I preferred, you can crumble the bacon and toss it with the arugula-tomato mixture.
Recipe type: Appetiser
Cuisine: American
Serves: 4 servings or 8 crostini
  • 8 strips bacon (see vegan option in post above)
  • 8 (1/2-inch thick) slices dairy-free French bread (gluten-free, if needed)
  • 1 cup arugula leaves
  • 1 cup cherry tomatoes, halved
  • 1 tablespoon extra-virgin olive oil, plus additional to drizzle
  • 1 tablespoon balsamic vinegar
  • Kosher salt
  • Freshly ground black pepper
  • Capers, for garnish
  1. Preheat your oven to 375°F.
  2. Place the bacon strips in a single layer on a baking sheet. Bake for 15 to 20 minutes, depending on thickness of bacon. Transfer the cooked bacon to paper towels to drain.
  3. Place the bread slices in a single layer on a baking sheet. Toast for a couple minutes per side in the oven, or until lightly toasted.
  4. In a small bowl, whisk together the 1 tablespoon olive oil and vinegar. Put the arugula leaves and cherry tomatoes in a medium bowl. Pour the oil-vinegar mixture over top and gently toss to coat.
  5. To assemble, drizzle a little olive oil on one side of each toasted bread slice. Top each slice with a bacon strip and arrange the arugula and tomato mixture on top. Finish each crostini with a sprinkle of salt, ground pepper, and a few capers.
Recipe by Go Dairy Free at