Best Bacon Bruschetta
You can never have too many Mediterranean recipes, so give Best Bacon Bruschettan a try. This recipe makes 32 servings with 65 calories, 2g of protein, and 5g of fat each. This recipe covers 1% of your daily requirements of vitamins and minerals. A mixture of pepper, olive oil, ciabatta rolls, and a handful of other ingredients are all it takes to make this recipe so flavorful. It works well as a hor d'oeuvre. From preparation to the plate, this recipe takes around 30 minutes. Bacon Bruschetta Baguette, Cheesy Bacon Bruschetta, and Cheesy Bacon Bruschetta are very similar to this recipe.
In a large skillet, cook bacon over medium heat until crisp.
Remove to paper towels to drain.
Split rolls in half; cut each half into quarters. Lightly brush both sides with oil.
Place in an ungreased 15-in. x 10-in. x 1-in. baking pan. Broil 3-4 in. from the heat for 2-3 minutes on each side or until golden brown.
Meanwhile, in a small bowl, combine the tomatoes, salt and pepper.
Top each piece of toasted bread with bacon, tomato mixture, cheese and basil; drizzle with vinaigrette.
Recommended wine: Sparkling Wine, Chianti, Verdicchio, Sparkling Rose, Trebbiano
Bruschetta can be paired with Sparkling Wine, Chianti, and Verdicchio. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. The Ruinart Brut rosé ( half-bottle) with a 5 out of 5 star rating seems like a good match. It costs about 56 dollars per bottle.
Ruinart Brut Rose ( half-bottle)*There was a packaging change on this wine. The label pictured may not be the label received.*The wine is a brilliant orange-yellow rose petal colour with a very fine, profuse and sustained mousse. The nose is characterized by small red berries, mainly currant. On the palate the wine is vigorous and well balanced. A fine, fresh, fruity wine with well-integrated tannins and a hint of spice on the lengthy finish.Ruinart Rosé is produced from a blend of 55% Pinot Noir and 45% Chardonnay from the best of recent vintages. All of the fruit is from premiers crus vineyards. Grapes from the estate vineyards in Sillery and Brimont (ancestral home of the Ruinart family) are joined by carefully selected grapes from other premiers crus vineyards in the Côte de Blancs and the Montagne de Reims. The grapes for Ruinart are selected basket by basket at the source, and only the finest premiers crus are used.