1. Process basil leaves, mayonnaise, lemon juice, garlic and 1/4 teaspoon salt in food processor until smooth, about 1 minute, scrpaing down sides of bowl as needed. Transfer to bowl with salt to taste. (Basil mayonnaise can be refrigerated for up to 4 days).
2. Adjust over rack 6 inches from broiler element and heat broiler. Using 2-inch round cutter, cut rounds out of bread slices (3 rounds per slice), avoiding crust. Spray both sides of bread rounds with oil spray and arrange on rimmed baking sheet. Broil until golden brown on both sides, about 5 minutes, flipping bread rounds halfway through broiling. Let toasts cool completely. (Toasts can be held at room temperature for up to 6 hours.)
3. Adjust oven rack to middle position and heat oven to 400 degrees. Arrange bacon in single layer on rimmed baking sheet. Bake until crispy and brown, 10 to 12 minutes, rotating sheet halfway through baking. Transfer bacon to paper towel-lined plate and let cool completely. Break each bacon slice evenly into 3 short pieces. (Bacon pieces can be held at room temperature for up to 1 hour.)
4. Cut tomatoes into 1/3-inch-thick slices. Season tomato slices with salt and pepper to taste. Spread basil mayonnaise evenly over 1 side of each toast, then top with 1 piece bacon and 1 slice tomato. Sprinkle with chopped basil. Canapes can be held at room temperature for up to 1 hour before serving.
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|Serving Size: 1 Serving (18g)|
|Recipe Makes: 33 Servings|
|Calories from Fat: 38 (84%)|
|Amt Per Serving||% DV|
|Total Fat 4.2g||6 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 6.3mg||2 %|
|Sodium 77.7mg||3 %|
|Potassium 41.6mg||1 %|
|Total Carbohydrate 0.5g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 0.4g|
|Protein 1.2g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 45
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