Fresh From the Flame - BLT Canapes - - Jackson, MS

Fresh From the Flame - BLT Canapes


Remoulade sauce:

  • 2 cups of mayonnaise
  • 2/3 cups of Creole mustard
  • 1/8 cup lemon juice
  • 1/3 cup fresh parsley, chopped
  • 1/4 cup capers, rinsed, drained, chopped
  • Dash or two of Tabasco sauce
  • Salt and pepper to taste 


  • 8 slices of white bread
  • 4 thick slices of apple wood-smoked bacon
  • 1/4 cup packed light brown sugar
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup fresh basil, chopped
  • 1/4 cup extra-virgin olive oil
  • Salt and pepper to taste
  • 4 to 5 Roma tomatoes cut into 3/4-inch slices
  • 8 ounces arugula
  • Sprigs of basil for garnish


For the sauce, combine the mayonnaise, mustard, lemon juice, parsley, capers and Tabasco in a bowl and mix well. Season to taste with salt and pepper. Set aside. This is best made a day ahead.

For the blt's, preheat the oven to 325-degrees. Cut the bread slices into rounds using a biscuit cutter and arrange on a baking sheet. Toast for 5 to 6 minutes or until light brown on both sides.

Mix the brown sugar and cayenne pepper together and sprinkle over the bacon. You may bake the bacon in the 325-degree oven until brown or crisp. Or, you may fry in a nonstick skillet until brown and crisp. Drain bacon and crumble.

While the bacon is cooking, whisk ½ basil, the olive oil, salt and pepper in a bowl. Add the tomatoes and turn gently to coat. Arrange the bread rounds on a platter. Layer each with 1 tomato slice, 1 teaspoon of the sauce, arugula and bacon. Garnish the platter with sprigs of basil.

*adapted from original recipe published in Table of Contents cookbook by the Junior League of Birmingham, Ala.

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