Who doesn’t love a BLT? With slow-roasted tomatoes, creamy French cheese, and fresh arugula, this is a refined take on the American classic in perfect bite-sized pieces.
1 pint cherry tomatoes
¼ cup Round Pond Italian Varietal Extra Virgin Olive Oil
1 small baguette
1 cup Fromage Blanc cheese
6 slices thick-cut bacon, baked
1 cup arugula
pinch of salt & pepper
Toss tomatoes in olive oil, salt, and pepper. Place on baking sheet, and bake in 225 degree oven for 5 hours.
Slice baguette into thin slices and bake at 350 degrees until golden brown. Spread about a teaspoon of Fromage Blanc cheese on each toasted baguette (crostini). Place a few tomatoes on top of the cheese and a sliver of bacon on top of that. Top with a piece of arugula and a few drops of Italian Olive Oil.