Fresh, crunchy, garlicky and irresistible, this BLT twist on classic bruschetta is a perfect summer appetizer. Simple to assemble and loaded with flavor, this BLT Bruschetta is sure to be a crowd-pleaser.
Easy BLT Appetizer Idea
Bacon, lettuce and tomato are a classic pairing—and when combined with the bright, herby notes of bruschetta and the crunch of toasted bread, the result is a memorable appetizer. This version uses a garlicky, olive oil–brushed toast as the base, topped with pesto and a tossed BLT salad. It’s simple, fresh and perfect for summer gatherings.
Start by toasting thick slices of Italian bread brushed with olive oil. While the slices are still warm, rub them with a halved clove of raw garlic to infuse a fresh garlicky aroma. A smear of basil pesto adds savory depth and ties the flavors together.
What You’ll Need
Use high-quality bread, extra-virgin olive oil and ripe tomatoes for the best results. Below are the key components for the bread and the topping.
For the Bread
- Bread: 8 slices of Italian bread, about 1/2 inch thick.
- Olive oil: 1/4 cup for brushing the slices.
- Garlic: 1 clove, cut in half to rub on the toast.
For the Topping
- Lettuce: 2 cups shredded or finely chopped lettuce.
- Tomatoes: 2 to 3 cups fresh cherry tomatoes, quartered.
- Bacon: 8 slices, cooked until crispy and crumbled.
- Basil pesto: 1/3 cup prepared pesto to spread on the bread.
- Balsamic vinaigrette: 3 tablespoons to dress the tomato mixture.
- Parmesan: Shaved or grated Parmesan for finishing.
- Salt and pepper: Fresh cracked black pepper and a pinch of salt to taste.
How To Make BLT Bruschetta Bread
This appetizer comes together quickly. Toast the bread in the oven, rub with garlic, spread with pesto and top with a dressed BLT mixture.
- Preheat and prepare: Preheat the oven to 400°F. Line a baking sheet with parchment paper or foil. Brush each slice of bread with olive oil using a pastry brush and place them oiled-side down on the baking sheet.
- Toast: Bake the bread for 8 to 10 minutes, until crisp and golden.
- Garlic and pesto: Remove the toast from the oven, flip the slices and rub the cut side of the garlic over each slice. Spread a thin layer of basil pesto over each piece and set aside.
- Make the topping: In a bowl, toss the shredded lettuce, quartered cherry tomatoes, crumbled bacon and balsamic vinaigrette until evenly coated. Spoon the mixture onto each pesto-topped toast.
- Finish and serve: Season with salt and fresh cracked black pepper, then top with shaved or grated Parmesan. Serve immediately.
Tips for Success
Follow these tips to ensure your bruschetta is flavorful and not soggy.
- Choose fresh garlic: Use firm cloves without green shoots for the best garlicky flavor.
- Seed the tomatoes: Scoop out seeds and excess liquid from the tomatoes to keep the topping from becoming watery.
- Bread alternatives: If you don’t have Italian bread, a baguette or Cuban bread work well too—just slice to similar thickness.
Serving Suggestions
BLT bruschetta makes a great appetizer on its own, but it also pairs beautifully with light meals. Here are a few serving ideas:
- With soup: Serve alongside a creamy soup for a satisfying starter and main combination.
- For brunch: Pair with hard-boiled eggs, fresh fruit and coffee for a casual brunch plate.
- With salad or pasta: Complement a chilled pasta salad or green salad for a fuller spread.
How to Store
- Do not store the assembled toasts—they will lose their crunch. You can prepare the BLT topping in advance and store it in an airtight container in the refrigerator for up to 2 days; flavors will deepen though the texture of the lettuce may soften.
BLT Bruschetta
Ingredients
For the Bread
- 8 slices Italian bread, 1/2-inch thick
- 1/4 cup olive oil
- 1 clove garlic, cut in half
For the Topping
- 2 cups shredded or finely chopped lettuce
- 2 to 3 cups cherry tomatoes, quartered
- 8 slices cooked bacon, crumbled
- 1/3 cup basil pesto
- 3 tablespoons balsamic vinaigrette
- Shaved or grated Parmesan, for garnish
- Salt and fresh cracked black pepper, to taste
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper or foil.
- Brush each bread slice with olive oil and place oiled-side down on the prepared sheet.
- Toast the bread for 8–10 minutes until golden and crisp.
- Flip the slices, rub with the cut side of the garlic, and spread each slice with basil pesto.
- Toss lettuce, tomatoes, bacon and balsamic vinaigrette in a bowl and spoon the mixture over the prepared toasts.
- Season with salt and fresh cracked black pepper, then top with shaved Parmesan.
- Serve immediately.
Equipment
- Oven
Nutrition
Carbohydrates: 15 g |
Protein: 6 g |
Fat: 23 g
Nutritional info is an estimate and provided as a courtesy. Values may vary depending on ingredients and portion sizes.
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More Easy Appetizers
Start your meal with a flavorful appetizer. Here are a few more simple crowd-pleasers to try.
- Shrimp Tempura
- Cheesecake Factory–style Tex-Mex Egg Rolls
- Slow Cooker Asian Glazed Chicken Drumsticks