Mini BLT's!
Recipe type: Appetizer
  • Crackers (makes 24):
  • 1 cup flour
  • 1/4 cup grated Parmigiano-Reggiano cheese
  • 1 teaspoon sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • Freshly ground black pepper
  • 3 strips thick-sliced bacon, cooked until crisp and blotted on paper towels
  • 3 tablespoons bacon fat or unsalted butter
  • 2 tablespoons milk
  • Filling:
  • 1/2 cup mayonnaise
  • 2 teaspoons minced flat-leaf parsley
  • 2 teaspoons minced shallots
  • 1/2 teaspoon minced sage leaf
  • 4 strips thick-sliced bacon cooked until crisp, blotted on paper towels and cut crosswise into 1 inch pieces
  • 24 unblemished baby arugula leaves with stems removed
  • 12 cherry tomatoes, cut in half
  1. Make the Crackers:
  2. Combine flour, Parmigiano-Reggiano cheese, sugar, baking powder, sea salt, and a generous pinch of black pepper in a food processor. Pulse once or twice, add bacon, and process until bacon is finely chopped. Add the milk, bacon fat or butter, and process until mixture pulls together.
  3. Remove the dough and roll into a log about 1 1/4 inches in diameter. Wrap in plastic and chill for 30 minutes.
  4. Preheat oven to 350 degrees F.
  5. Slice dough crosswise into just under 1/4-inch-thick slices and bake on a cookie sheet for 30 minutes. Remove and cool.
  6. Prepare the Filling:
  7. In a small bowl, blend the mayonnaise, parsley, shallots and sage. Spread the mixture on the crackers. Add the bacon, arugula and tomato halves, cut-side down, and serve.
Recipe by The Bacon Hunter at