4 slices sourdough bread
12 cherry tomatoes - halved
1/2 head iceberg lettuce - chopped
Mayonnaise
1/2 cup light mayo
6 basil leaves - chopped
1/2 tsp lemon juice
pepper
1. Cook the bacon. Put the bacon on a rimmed baking sheet lined with foil. Put baking sheet in cold oven. Turn oven temperature to 400. Bake 15-20 minutes or until desired doneness. Time depends on thickness of the bacon and how crispy you like it. When the bacon is finished cooking, remove it immediately from the sheet and drain on paper towels. When cool, cut bacon into bite size pieces, a bit larger than your tomatoes.
2. Prepare bread. Cut crust off bread and cut into bite size squares the same relative size as your tomatoes. Toast in the 400 degree (now preheated) oven. Generally takes 5-7 minutes.
3. Make Mayo. Combine all mayo ingredients together.
4. Assemble bites. Spread a bit of mayo on the toast. Top that with a hunk of iceberg. Then a piece of the bacon. Then the tomato half, cut side up. Secure with a toothpick and devour.
** Another option is to leave the bread out. Use one whole cherry tomato in half and sandwich the bacon and iceberg between the halves on a toothpick. Serve along-side the basil mayo.
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