BLT Crostini with Garlic Aioli

Ingredients

For the bacon

• 1 lb Slab Bacon

For the aoili

• 1 egg
• 1 Tbsp fresh lemon juice
• 1 clove garlic, minced
• ½ tsp Dijon mustard
• ½ - ¾ cup Extra Virgin Olive Oil
• Salt & Pepper to taste

For the topping:

• 4 oz baby arugula, roughly chopped
• 2 scallions, white and tender greens only, thinly sliced
• 1 Tbs Extra Virgin Olive Oil

For the toasts

• 1 loaf Italian Bread, 1” slices & slices halved
• Extra Virgin Olive Oil
• Salt & Pepper to taste

Finishing touch

• 1 jar julienned sundried tomatoes

Instructions

1. Heat oven to 300. Bake slab of bacon in a 9x13 casserole dish, uncovered lean side down, for 2 hours.
2. While bacon is cooking make the aioli. In a blender add the egg, lemon juice, garlic and mustard and blend until combined. With the blender running on low, begin adding the oil very slowly and blend until completely incorporated. Season to taste with salt and pepper. Chill until ready to use.
3. In a medium bowl, toss the arugula and scallions with the EVOO. Chill until ready for use.
4. Once bacon is done move from pan to cutting board and allow to cool a bit then slice horizontally in ¼” slices.
5. While the bacon is cooling a bit. Heat oven to 350. Place bread slices on a baking sheet and brush tops with EVOO. Season lightly with salt & pepper. Bake until lightly browned, about 10 minutes.
6. To serve, spread the toasts with the aioli, top with slices of bacon, a bit of the salad, and a couple of strips of sun-dried tomatoes.