Recipe: The Saltbox Farm “BLT”
Crafted with homemade biscuits, Elliott’s signature BLTs are the perfect pintsize hors d’oeuvre for a spring soiree. / Photograph by Pat Piasecki
The Saltbox Farm “BLT”
Yield: 24 nickel-size biscuits
- 3 romaine lettuce leaves, cut into 1-inch-square pieces
- 12 roasted cherry tomatoes, cut in half
- 3 strips thick-cut bacon
- 4 slices sharp cheddar cheese, sliced thin and cut into 1-inch-square pieces
- ¼ c. mayonnaise, mixed with 1 tbsp. whole-grain mustard
- 1 recipe savory sour-cream biscuits
Prepare biscuit dough. Using cutters roughly the diameter of a nickel, punch out rounds of dough and bake according to instructions. (You will have extra dough, which can be cut and frozen for later use.)
In a 350-degree oven, roast cherry tomatoes until slightly dried and browned, about 15 minutes. Cook bacon until slightly crisp, about 8 minutes. Drain on paper towels and, once cool, cut bacon into 1-inch-square pieces.
Once biscuits are cool, split each in half using a serrated knife, placing the bottom cut side up on a baking sheet. Layer with a roasted cherry tomato half, followed by a square of bacon, and finally the square of cheese. Repeat until all sandwiches are assembled.
To serve, heat constructed biscuits (as well as the tops) in a preheated 350-degree oven for 3 to 4 minutes, or until cheese melts and the bacon and biscuits are warmed through.
To finish, spoon a bit of mayo/ mustard mixture on top of the cheese and top with a cut piece of lettuce. Secure the warmed biscuit top with a toothpick.
Note: If serving larger, full-size BLTs, simply cut larger pieces of lettuce, cheese, and bacon to fit the size of the biscuit you have prepared, and use roasted Italian plum tomatoes instead of cherry tomatoes. You will also need a bit more of the mayo/mustard mixture.
Check out all nine recipes in our entertaining guide, “Spring on the Farm.”
