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Categories:
bacon maple syrup cayenne pepper red wine vinegar honey mustard lime olive oil tomatoes white corn mango bocconcini red onion fresh basil Bread olive oil cayenne pepper garlic red pepper red substitute black olives manzanella olive capers shallot garlic lemon juice red pepper fresh basil
Viewed: 42 - Published at: 9 years agoIngredients
- 8 slices thick-cut bacon, halved
- 14 cup good quality maple syrup
- 1 tablespoon cayenne pepper
- 4 tablespoons red wine vinegar
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 lime, juice and zest of
- 14 cup olive oil
- 1 pint heirloom cherry tomatoes, halved
- 1 ear white corn on the cob, fresh, cut off the cob
- 1 mango, peeled and diced
- 14 cup bocconcini, torn into pieces
- 12 red onion, finely diced
- 4 tablespoons fresh basil, chiffanade
- 1 loaf sourdough bread, 8 slices (dont get the precut bread)
- 12 cup olive oil, plus more as needed
- 1 tablespoon cayenne pepper
- 2 garlic cloves
- 1 red pepper, coarsely chopped
- 1 red jalapeno, de-seeded and coarsely chopped
- 12 cup pitted black cerignola olive (you can substitute black olives if you cant find in gourmet section)
- 12 cup manzanella olive
- 2 tablespoons capers
- 1 shallot, coarsely chopped
- 2 garlic cloves
- 2 tablespoons lemon juice
- 1 tablespoon red pepper flakes
- 3 tablespoons fresh basil leaves
Method
- For the bacon -Preheat oven to 450.
- Line a cookie sheet with waxed paper.
- Place a baking rack over the paper lined tray and arrange bacon slices across the rack do not overlap.
- In small bowl combine the syrup and cayenne.
- With pastry brush, brush the bacon generously with the mixture.
- Place in oven and bake for 15-20 minutes or until done.
- Set aside until ready to use.
- For the Summer Salad In bowl, add the vinegar, honey, Dijon and lime juice and zest.
- Whisk to combine.
- While whisking, slowly drizzle the olive oil to make a dressing.
- Add remaining ingredients to bowl and stir to combine.
- Season with salt and pepper.
- Set aside until ready to use.
- For the bruschetta In large saute pan, add the olive oil, cayenne and garlic.
- When garlic has browned, remove and discard.
- Add the bread slices and cook until browned.
- You may need to add more olive oil to pan if the bread soaks up too much.
- Flip the bread and season with salt and pepper.
- Continue cooking on this side until it is browned.
- Remove to tray and set aside until ready to plate the dish.
- For the Zesty Olive Spread in food processor, place all ingredients.
- Pulse until all ingredients are pureed.
- Check for seasoning and set aside until ready to use.
- Assembly Place two pieces bread on each plate.
- Spread the zesty olive spread ontop of the bread.
- Lay two pieces candied bacon ontop of the spread.
- Top with the summer salad.
