Don’t worry guys – I’m about to hit you guys with the most epic Easter menu ever next week… but before we get there, can we just discuss this BLT Bar. It’s everything you need in life and more.
You all know I love a bar. Doesn’t matter what form it comes in – Bruschetta Bar for the spring/summer or Bruschetta Bar for the fall/winter, S’mores Bar, French Toast Bar, Smoked Salmon Bar, Poke Bowl Bar, or an Irish Nacho Bar… the list goes on and on and there’s no end in sight. Recently I did a BLT bar with ALL THE BACON, various kinds of spreads, gorgeous heirloom tomatoes, farmers market lettuce, bacon jam, and any kind of bread you desire. It was picture perfect and everyone ate their faces off.
And the best part is – EVERYTHING can be prepped ahead! So if you invite a few friends over, all you have to do it throw everything on a board or table and let people go to town. OR, better yet, assign all your friends a task so one person makes the basil vinaigrette, one brings the bread, you make the bacon, etc. You’re welcome. Entertaining made easy – the only way I know how to do it!
- 3 kinds of various bacon, cooked and crispy
- 8-10 thinly sliced rounds of pancetta, cooked and crispy
- Heirloom lettuce
- Heirloom tomatoes, sliced
- 1 recipe Bacon jam (recipe below)
- 1 recipe Basil Vinaigrette (recipe below)
- 1 recipe Balsamic Vinaigrette (recipe below)
- 1/3 cup of mayo mixed with 2 tablespoons siracha
- 1/3 cup of mayo mixed with 2 tablespoons chives
- 1/3 cup of mayo mixed with 2 tablespoons roasted garlic cloves
- Sliced Focaccia Bread, toasted
- Sliced Ciabatta Bread, toasted
- Sliced Brioche Bread, toasted
- 4 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 3 cloves garlic, chopped
- kosher salt and freshly cracked black pepper to taste
- 1 shallot, roughly chopped
- 2 cups tightly packed fresh basil leaves, stems removed (about 4 ounces)
- 1 clove garlic
- 1/2 teaspoons red pepper flakes
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
- 1 1/2 pounds sliced bacon, cut crosswise into 1-inch pieces
- 2 cups finely chopped shallots, about 6-8 shallots
- 4 small cloves garlic, chopped
- 1 teaspoon chili powder
- 1/2 teaspoon ground mustard
- 1/2 cup bourbon
- 1/4 cup maple syrup
- 1/3 cup sherry vinegar
- 1/3 cup packed light-brown sugar
- Arrange all the BLT ingredients on a large board or table and let people assemble their own sandwiches as needed.
- Whisk the ingredients in a small bowl and adjust salt and pepper as needed.
- Combine all the ingredients in a blender and mix for 90 seconds until smooth. Transfer to a bowl.
- Cook all bacon off in a large skillet reserving 1 tablespoon fat in pan. Depending on the size of your pan, this might have to be done in batches.
- Add shallots and garlic to pan and cook over medium heat, stirring, until translucent, about 5 minutes. Add chili powder and mustard and cook, stirring, 1 minute. Increase heat to high; add bourbon and maple syrup. Bring to a boil, scraping up browned bits. Add vinegar and brown sugar and return to a boil. Add reserved bacon; reduce heat to low. Simmer, stirring occasionally, until liquid reduces to a thick glaze, about 10 minutes.
- Transfer mixture to a food processor and pulse until it has the consistency of a chunky jam. Refrigerate in an airtight container at least 1 hour and up to 4 weeks.
I am so excited you are making one of my recipes and I would love to see how it turns out. Make sure to share it on instagram and tag me @whatsgabycookin so I can see your masterpiece!