B.L.T. Canapés with Basil Mayonnaise

Aren’t these canapés simply beautiful? I love the play on Christmas Colors – the greens of the basil and the reds of the tomatoes. Perfect little gems if you ask me. What? Christmas appetizers and we haven’t even had Turkey Day yet?

I blame it on my baby sister and Hubby. First Hubby took me shopping at our favorite Antique Mall. Needless to say, I promptly found vintage holiday decorations that I could not live without. Oh how I love this time of the year.

Hubby knows I’m a Joan Baez fan. He found her 1966 Noel album in a bin full of records. Naturally I had to pop it on the phonograph once we got home.

When I sat down at my computer I was promptly greeted with pictures from my youngest sister. She and her children had been busy decorating their house for Christmas. Looks like we’ll be eating our Thanksgiving Turkey at the North Pole!

So you can see why my thoughts are turning to the coming Holidays. Hum, might have to decorate early around here, too.

B.L.T. Canapés with Basil Mayonnaise
2 Garlic Cloves
2 Cups Fresh Basil leaves
2/3 Cup Best Food Mayonnaise
4 Teaspoons Lemon Juice
Kosher Salt to taste
Black Pepper to taste
11 Slices Hearty White Sandwich Bread
11 Slices Hickory Smoked Bacon
6 oz small Cherry Tomatoes
8 Basil Leaves for garnish

Peel and mince garlic. Place in a food processor fitted with a blade. Add 2 cups basil leaves, mayonnaise, lemon juice, garlic and 1/4 teaspoon salt and processor until smooth, about 1 minute, scraping down bowl as needed. Transfer to bowl and season with salt & pepper to taste. Refrigerate until ready to use. (Mayonnaise can be stored in refrigerator for up to 4 days).

Adjust oven rack 6 inches from broiler element, heat broiler. Using 2-inch round biscuit cutter, cut rounds from the sandwich bread, avoiding the crusts. Each slice should produce 3 rounds. Discard any scraps.

Spray each side of bread rounds with cooking spray. Place on a rimmed baking sheet and cook under broiler until golden brown on both sides, about 5 minutes, flipping bread over halfway through. Let cool. Base can be made 1 day in advance. Store at room temperature in an air-tight container.

Fry bacon until crisp. Transfer bacon to paper towel-lined plate and let cook. Break each bacon slice into 3 short pieces and set aside.

Slice the tomatoes into 1/2-inch thick rounds to create 33 slices. Lay tomato rounds out on the cutting board. Season tomato slices with salt and pepper, set aside.

To assemble the Canapés: Spread a small amount of basil mayonnaise (about 3/4 of a teaspoon) on each toast round. Place rounds on a serving platter. Top each with 1 piece of bacon, 1 tomato slice. Stack remaining basil leaves, roll tight like a cigar. Slice into thin ribbons. Sprinkle basil on top of tomatoes as the final garnish. Serve at room temperature. Canapés will hold at room temperature for up to 2 hours.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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