By CherylDLee
August 15, 2016
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Author Notes: The BCLT is a delectable twist on the BLT, with bacon, gooey fried cheese, lettuce and slow roasted tomatoes.
The frying cheese I used has bacon crumbles already incorporated, but if you can only find plain frying cheese, cook and crumble a couple slices of bacon over the tomatoes before serving.

Serves: 6

Slow Roasted Tomatoes

  • 6 medium vine ripened tomatoes, quartered and seeded
  • 1 tablespoon fresh oregano, chopped
  • 1 teaspoon Kosher salt
  • 1/3 cup extra virgin olive oil


  • 1 packet Juusto Baked Cheese with Bacon Crumbles, cut into 6 pieces
  • 4 cups mixed greens
  • 1 1/2 cups slow roasted tomatoes, room temperature
  1. Turn oven to low setting or 200°F.
  2. Place tomatoes, oregano and salt onto a baking sheet.
  3. Drizzle oil over tomatoes and toss to coat.
  4. Roast the tomatoes for 1 1/2 to 2 hours, until the tomatoes are soft and wrinkled.
  5. Let the tomatoes cool, then store with their oil in the refrigerator until ready to use.
  6. Warm a nonstick skillet over medium heat.
  7. Warm the cheese pieces in the skillet, turning occasionally, for about 5 minutes or until the cheese is moist and heated through.
  8. While the cheese is warming, place the mixed greens onto a large plate.
  9. Place the cheese pieces onto the mixed greens, then top with the roasted tomatoes.
  10. Serve immediately.

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