Prep 10 mins
Cook 10 mins
The recipe can be served as a first course, a main dish or as an accompaniment to grilled meat.
- 6 slices firm white bread
- 6 large heirloom tomatoes, assorted colors if desired
- 6 slices bacon, chopped fine, sauted
- 3 tablespoons sherry wine vinegar
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 6 tablespoons olive oil
- 3⁄4 cup blue cheese, crumbled
- Use a cookie cutter to cut the bread into rounds, toast on both sides and set aside. Carefully slice the tomatoes into 1/3 inch slices and set aside.
- Warm the bacon grease in a skillet, adding half the salt and black pepper. Add the sherry vinegar to the warm bacon fat and slowly whisk in the olive oil. Remove from heat.
- Build a tower on each bread round alternating slices from different tomatoes, sprinkling each with salt, pepper and a dab of cheese. When done, spoon the warm dressing over the tomato, top with the cooked bacon and serve with additional bread, rice or pasta as a main course.
I made this for PAC spring 2007 and it was really good. Next time I make it, I will use less blue cheese and more bacon. The heirloom tomatoes were hard to come by this time of year but I was patient and it paid off. The dressing was really good too. Thanks "bitterman" I will gladly make this again. Barbara