Author Notes
Winter wants BLTs, too. This bite-sized version is all dressed up and ready for your next holiday party. It includes most of the usual suspects: toast, crispy bacon, and lettuce (here, extra-pretty frisée). But instead of a fresh tomato, it calls in a sweet-and-savory tomato jam, made from high-quality canned tomatoes, like the ones from Muir Glen. This jam is perfect for these BLTs, but just beware that you’ll start spreading it on everything. —Emma Laperruque
Test Kitchen Notes
This recipe is featured in the story, A Simple, Anytime Tomato Jam You'll Want to Eat on Everything, sponsored by Muir Glen. —The Editors
Watch This Recipe
Bacon, Tomato Jam, and Lettuce (BLT) Canapés
Ingredients
- For the tomato jam:
-
2 tablespoons
olive oil
-
1
medium yellow onion, finely diced (about 1 1/2 cups)
-
1 pinch
salt, plus more to taste
-
1
can (28-oz) Muir Glen Diced Canned Tomatoes
-
1 cup
sugar
-
1 tablespoon
white vinegar
- For the canapés:
-
Sliced bread
-
Mayo, for spreading
-
Bacon, cooked until crispy, broken into pieces
-
Frisée, cut into tufts
Directions
-
Make the jam: Set a large (roughly 12-inch) skillet over medium heat. Add the olive oil, then chopped onion. Season with a pinch of salt. Sauté, stirring occasionally, until soft, about 10 minutes.
-
Add the tomatoes, sugar, and vinegar. Stir. Adjust the heat as needed to keep at a steady simmer and cook, stirring often, until the syrup is thick and dragging a spoon along the pan leaves a distinct trail (about 25 minutes). Transfer to a heat-proof container and refrigerate to cool completely. Will keep, refrigerated, for two-three weeks.
-
Make the toast points: Cut off the crusts if you wish, then cut each bread slice in half diagonally so you have two triangles. Cut each triangle in half again, so you now have 4 triangles per slice. (If your bread slices are particularly large, you might want to do this an additional time.) Add them to a sheet pan in a single layer and toast in the oven, flipping if you want, until golden brown.
-
Assemble the canapés just before serving. On each toast square, spread a little mayo and add a plop of tomato jam. Top with a crisp of bacon, then a tuft of frisée.
Emma was the food editor at Food52. She created the award-winning column, Big Little Recipes, and turned it into a cookbook in 2021. These days, she's a senior editor at Bon Appétit, leading digital cooking coverage. Say hello on Instagram at @emmalaperruque.
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