BLT WITH SPICY PEPPER CREAM CHEESE

BLT with Spicy Pepper Cream Cheese image

Provided by Food Network

Time 4h30m

Yield 4 servings

Number Of Ingredients 15

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3 pounds plum tomatoes, quartered
3 ounces (1/3 cup plus 1 tablespoon) olive oil
1 tablespoon plus 1 1/2 teaspoons sugar
1 tablespoon kosher salt
1/4 teaspoon ground black pepper
Leaves from 3 sprigs fresh thyme
12 to 16 slices (about 1 pound) thick-cut bacon
4 bagels
Spicy Pepper Cream Cheese, recipe follows
1 large head red or green leaf lettuce, leaves separated
8 ounces cream cheese
1 small roasted poblano or green chile, drained and chopped (see Cook's Note)
1/4 cup pickled jalapeno peppers, chopped
1/4 teaspoon kosher salt
1/8 teaspoon red pepper flakes, or more to taste

Steps:

Preheat oven to 200 degrees F. Line 2 half-sheet trays with parchment paper.
Toss tomatoes with olive oil, sugar, salt, pepper and thyme leaves in a large bowl. Spread on a lined half-sheet tray and slow-roast, stirring every hour, until little to no liquid remains and the tomatoes are shriveled and caramelized, about 3 hours 30 minutes. Set aside and raise oven temperature to 375 degrees F.
Arrange bacon slices side-by-side on a lined half-sheet tray and cook to desired doneness, 20 to 25 minutes for just under crispy. Carefully remove from oven (watch out for hot bacon fat!) and drain on paper towels.
Slice and toast bagels. Spread 2 tablespoons Spicy Pepper Cream Cheese on each bagel half. Arrange 6 to 8 pieces roasted tomatoes on the bottom halves. Top each with 3 leaves lettuce, torn to fit. Divide the bacon among the top halves, ripping the pieces in half to fit the tops. Close, slice and enjoy. (See Cook's Note.)
Whip cream cheese in a stand mixer or in a large bowl with a hand mixer until light, about 2 minutes. Add chopped peppers, salt and pepper flakes and mix on low to blend.