If you’re looking for a quick, delicious party snack, may I suggest these BLT Crostini appetizers? They’re always fun to make and popular to serve.
With crunchy romaine lettuce, juicy cherry tomatoes, creamy mayo, golden brown crostini and plenty of crispy, savory bacon, they taste just like a mini BLT sandwich!
If you love BLTs, you’ll love the flavors of these crispy small bites. Be sure to check out our popular B.L.A.T. Sandwich and BLT Sliders recipes, too!
Why You’ll Go Hog Wild for This Recipe
Simple to make: These little open face sandwiches are easy to prepare, and the recipe calls for just six ingredients.
Great taste, tantalizing textures: Your guests will love this classic combination of tastebud-tingling flavors!
Guaranteed to disappear fast: Whether you make them for game day, holiday parties, potlucks or family gatherings, you won’t have any leftovers!
Ingredients and Substitutions
Here’s what you’ll need to make these tasty small bites:
French Bread Baguettes – You can use 1 long or 2 short baguettes. Aim for about 24 1/2-inch diagonal slices.
3 tablespoons Butter – I used salted butter because it adds just the right amount of salt to the crostini. If you only have unsalted butter, just sprinkle with a little salt before baking.
1/3 cup Mayonnaise – Real mayonnaise will add the best flavor. My favorite brand is Duke’s, but feel free to use the mayo you have on hand.
1 cup Chopped lettuce – Romaine lettuce works well in this recipe because it’s a little sturdier and doesn’t wilt easily. Iceberg lettuce or green lettuce are also fine.
24 medium Cherry tomatoes – Cherry tomatoes are easy to work with when layering ingredients for these hors d’oeuvres, but you can also use chopped regular tomatoes. Draining the cut tomatoes on paper towels will prevent the appetizers from getting soggy.
6 strips Cooked bacon – Feel free to use your favorite bacon. I like to cook it on the crispy side so that it’s easy for guests to bite. (Extra crunchy flour-dusted bacon is perfect for this recipe!)
Time Saving Tip
A Caesar Chop Salad kit (in the grocery store produce salad section) has pre-chopped Romaine lettuce that’s perfect for these small bites, saving you the step of washing, drying and chopping lettuce.
How to Make Crostini
STEP 1: Preheat the oven to the Broil or Toast setting.
STEP 2: Cut the baguettes in 1/2 inch thick slices on the diagonal.
STEP 3: Arrange the slices on a baking sheet and brush with melted butter.
STEP 4: Broil just until the edges are lightly browned. Watch carefully so the little toasts don’t overcook or burn. (In my oven this took a little less than 3 minutes.)
Turn the toasts over, brush with the remaining melted butter, and broil until lightly browned. Remove from the oven and cool to room temperature.
Make Ahead Tip
You can make the crostini toasts up to 6 hours ahead of serving time. Store in a covered container at room temperature.
Assemble the Appetizers
STEP 5: Spread each of the little toasts with mayonnaise.
STEP 6: Sprinkle with some of the shredded lettuce.
STEP 7: Top with pieces of broken bacon.
STEP 8: Top with two cherry tomato halves.
Arrange on a platter, serve and enjoy! How easy was that?
Recipe Variations
In summertime, I like to add some chopped fresh basil from the garden on top of these appetizers.
You can also add a little ranch dip mix to the mayonnaise if you love the flavor of ranch dressing.
How to Store Leftovers
These appetizers are best eaten fresh. If you do have leftovers, you can store them in the refrigerator, tightly wrapped, for 1 day.
The little toasts will become firm in the refrigerator, so allow the leftover crostini to sit out at room temperature for about 30 minutes before eating.
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BLT Crostini Appetizers
Equipment
- baking sheet
- serrated knife
- Cutting board
Ingredients
- 1 long French baguette bread (or 2 smaller baguettes)
- 3 tablespoons butter, melted
- 1/3 cup mayonnaise
- 1 cup chopped Romaine lettuce
- 24 cherry tomatoes
- 6 strips crisply cooked bacon
Instructions
Make the Crostini:
- Preheat the oven to the Broil or Toast setting.
- Cut the baguettes in 1/2 inch slices on the diagonal.
- Arrange the slices on a baking sheet and brush with melted butter.
- Broil just until the edges are lightly browned. Watch carefully so the little toasts don’t burn. (In my oven this took a little less than 3 minutes.)
- Turn the toasts over, brush with the remaining butter, and broil until lightly browned. Remove from the oven and cool to room temperature.
Assemble the Appetizers:
- Spread each of the little toasts with mayonnaise.
- Sprinkle each toast with some of the chopped lettuce.
- Top each toast with pieces of broken bacon.
- Top each toast with two cherry tomato halves.
- Arrange on a platter, serve and enjoy! Makes 24 pieces.
Notes
- Ranch BLT Crostini: Add 2 teaspoons ranch dip mix to the mayonnaise and stir well before spreading on the toasts.
- Basil BLT Crostini: Sprinkle chopped fresh basil on top of the appetizers just before serving.
ADD YOUR OWN PRIVATE NOTES
Whenever you come back to this recipe, you’ll be able to see your notes!
Nutrition
Got questions? Just ask! I’m happy to help.
If you post your creations on social media, tag #BENSABaconLovers so I can share! Thank you for your support. – Eliza
Nutrition Disclaimer: All nutritional information shared on this site is an approximation. I am not a certified nutritionist, and any nutritional information should be used as a general guideline.
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