Wasa BLT With Avocado

Avocado is so important we should rename this dish A.B.L.T. At the peak of tomato season, there’s no better way to marry these juicy ingredients into an easy recipe that tastes like summer. Laying on a bed of Sourdough Wasa, we can’t get enough of this classic light and fresh classic pool-side snack.

Total Time

30min

4.0

2 Ratings

Author: Wasa

Servings:

Ingredients

•

Large Avocado , pitted, mashed

To Serve

•

8 slices

Crispbread

•

3 slices

Thick-Cut Bacon

•

1 cup

Baby Arugula

•

Medium Ripe Heirloom Tomatoes , sliced

•

to taste

Freshly Ground Black Pepper

For the Aioli

•

1/3 cup

Mayonnaise

•

1 Tbsp

Extra-Virgin Olive Oil

•

1 clove

Garlic

•

Lemon , juiced

•

1/4 tsp

Fine Sea Salt

Cooking Instructions

If using an oven to cook bacon, preheat the oven to 400 degrees F (200 degrees C) and line a sheet pan with parchment paper.

In a small bowl, whisk together Mayonnaise (1/3 cup) , Extra-Virgin Olive Oil (1 Tbsp) , Garlic (1 clove) , 2 tsp of Lemon Juice (1) , and Fine Sea Salt (1/4 tsp) .

Lay Thick-Cut Bacon (3 slices) on a prepared sheet pan and bake for 10 minutes.

Flip bacon slices, rotate pan and bake until browned and crisp, about 5 minutes more.

When cool enough to handle, crumble the bacon.

To serve, spread Avocado (1) on each Crispbread (8 slices) . Top with Baby Arugula (1 cup) and Tomato Slices (2) , then drizzle with aïoli and sprinkle with bacon and Freshly Ground Black Pepper (to taste) . Serve immediately.

Nutrition Per Serving

CALORIES

439

FAT

30.9 g

PROTEIN

9.0 g

CARBS

32.9 g