I used to be too terrified to host gatherings. All of the Martha Stewart-worthy blogs had me convinced that every bit of food must be an elevated masterpiece. But when we finally hosted a Christmas party with friends, we served cheeseless homemade pizza and dairy-free stuffed mushrooms. It was so easy, but such a hit. I realized two things that night. One, it really is about the company. And two, people just love good comfort food, it doesn’t need to be fancy. That said, this wonderful little recipe for BLT crostini is very versatile. It can impress at elegant holiday soirees, be enjoyed as a light al fresco bite, or satisfy a crowd at football parties. You can even throw it together right now for a last minute festivity!
BLT Crostini is an easy Allergy-Friendly Appetizer for almost Any Occasion
This really is a season-less dish. Arugula, also known as rocket or roquette, grows quickly in cooler weather. You can get it year round, but it’s at its peak in late spring and in fall. It’s delicate and peppery, but is actually a nutrient-dense cruciferous vegetable. Consequently, it contains a good little dose of vitamin K and calcium.
And I love that this BLT crostini, which you might also call bruschetta, is naturally dairy free. It’s brushed with olive oil for richness, and paired with balsamic vinegar for a bold finish. It has a flavor profile that is light enough for white wine, but can also be paired with lighter reds. I’d even consider beer suitable as an accompaniment!
This recipe with photo was shared with us by winesofsicily.com.
Special Diet Notes: BLT Crostini
By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, and soy-free.
For vegan BLT crostini, use plant-based bacon and cook it according to the package directions.
- 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
- Preheat your oven to 375°F.
- 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.
- 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.
- 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.
- 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.