Best Bacon Cheddar Tomato Melt On Toasted Garlic Bread Recipes

BACON CHEDDAR TOMATO MELT ON TOASTED GARLIC BREAD

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Bake foil wrapped garlic loaf for 5-7 minutes. Remove from oven. Place split loaves onto parchment lined baking sheet. Spread garlic butter so that it's evenly distributed.
• 3. To Assemble: Layer each half evenly with tomato, basil, cheese and bacon. Bake for an additional 6-8 minutes until cheese is melted.

BACON AND CHEDDAR TOASTS

Steps:

• Put oven rack in middle position and preheat oven to 375°F.
• Stir together cheese, bacon, onion, horseradish, salt, and pepper in a bowl with a rubber spatula until blended well.
• Spread about 1 1/2 tablespoons mixture evenly to edges of each slice of bread with a small offset spatula or butter knife. Arrange slices in 1 layer on a large baking sheet and freeze, covered with wax paper, until firm, about 15 minutes.
• Trim crusts off bread and reserve for another use (see cooks' note, below), then cut each slice into 4 squares. Bake toasts on baking sheet until beginning to brown on edges, about 20 minutes.

GRILLED CHEDDAR, TOMATO AND BACON SANDWICHES

Steps:

• Cook bacon in heavy large skillet over medium heat until brown and crisp, turning occasionally, about 6 minutes. Transfer bacon to paper towels and drain. Wash and dry skillet.
• Place 4 bread slices on work surface. Press 1/4 cup grated cheese onto each slice. Top each with 2 tomato slices. Sprinkle with pepper. Place 2 bacon slices atop each, breaking into pieces if necessary to fit. Press 1/4 cup grated cheese over bacon on each. Top sandwiches with remaining bread slices, then spread 1/2 tablespoon mayonnaise over top of each sandwich. Heat 2 heavy large skillets over medium heat. Add 2 sandwiches, mayonnaise side down, to each skillet. Place plate atop both sandwiches to weigh down. Cook sandwiches until bottom is golden brown, about 2 minutes. Spread top of each sandwich with 1/2 tablespoon mayonnaise. Turn sandwiches over, mayonnaise side down. Top with plates and cook until golden brown on bottom, about 2 minutes. Transfer sandwiches to work surface. Cut sandwiches crosswise in half and serve

BACON-TOMATO CHEESE TOASTS

Steps:

• Preheat the oven to 400 degrees. Core the tomatoes and thinly slice. Place in a colander in the sink and sprinkle with 1/2 teaspoon salt; let drain for at least 15 minutes.
• Meanwhile, cook the bacon in a large skillet over medium heat until crisp, about 10 minutes; transfer to a paper-towel-lined plate. Pour off and reserve the drippings, leaving 1 tablespoon in the skillet; toast the bread on one side in the drippings until golden (do this in batches, adding more drippings as needed). Place the bread, toasted-side down, on a baking sheet.
• Combine the cheeses with the mayonnaise, scallions and parsley in a bowl. Spread the cheese mixture on the toasts, reserving about 1/3 cup. Crumble the bacon on top. Shake any excess liquid from the tomatoes; distribute the zucchini and tomatoes among the toasts. Dot with the reserved cheese mixture and season with pepper. Bake until golden brown, 15 to 20 minutes. Serve warm.

TOMATO GARLIC BREAD

Steps:

• Preheat the oven to 400 degrees F.
• Split the bread in half lengthwise and place it on a baking sheet. Drizzle the cut side with the olive oil. Bake until golden brown and toasted, 5 to 8 minutes.
• While still warm, rub the cut side of the bread halves with the garlic. Cut the tomato in half and rub it on the bread halves.
• Sprinkle with course salt, then cut into 4 pieces.