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Inside Out BLT Bites

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Ingredients

• 5 to 6 romaine lettuce leafs
• 24 toothpicks
• 24 grape tomatoes
• 12 strips of bacon
• 4 to 5 slices of sourdough or wheat sourdough bread, crusts removed
• 2 Tablespoons mayonnaise
• 1-1/2 tablespoons prepared pesto

Instructions

1. Preheat oven to 425 degrees F.
2. Cut lettuce into 1 by 2 inch strips. Fold lettuce in half to form a 1 inch square. On a toothpick place 1 tomato and 1 lettuce square. Screw all toothpicks with a tomato and lettuce square.
3. Place a wire rack over a large rimmed baking sheet lined with foil. Put the bacon strips on rack. Bake 10 to 14 minutes or until bacon is lighty crisp.
4. Meanwhile, lightly toast bread in the oven.
5. In a small bowl, combine mayonnaise and pesto until well mixed.
6. Spread mayonnaise mixture on 1 side of each slice of toasted bread. Cut slices of toast into 1 by 1 inch squares. You need 24 squares. Should get about 6 squares from each slice of toast.
7. When bacon is done, remove from oven and pat off any excess grease. Cut each strip of bacon in half.
8. Assemble BLT bites. Wrap 1 half strip of bacon around a toast square, so the bacon meets on the side with the mayonnaise mixture. Secure with a tomato, lettuce toothpick. Repeat until you have 24 bites.

Notes