Description
Delicious Bacon‑Tomato Cheese Toasts are savory, cheesy, and perfect for brunch or a quick dinner—crispy bacon, melted cheese, fresh veggies.
Ingredients
Scale
- 2 ripe tomatoes
- Kosher salt
- 8 strips bacon
- 4 slices Texas toast (or other thick sandwich bread)
- ¾ cup grated cheddar cheese
- ¾ cup grated part‑skim mozzarella cheese
- ¾ cup mayonnaise
- 5 scallions, finely chopped
- ¼ cup chopped fresh parsley
- ½ small zucchini, very thinly sliced
- Freshly ground black pepper
Instructions
- Preheat the oven to 400°F (≈ 200°C).
- Prepare the tomatoes: Core the tomatoes, thinly slice them. Place in a colander and sprinkle with about ½ teaspoon of kosher salt. Let them drain for at least 15 minutes to remove excess moisture.
- Cook the bacon: In a large skillet over medium heat, cook the bacon until crisp (about 10 minutes). Transfer to a paper‑towel‑lined plate to absorb fat. Keep about 1 tablespoon of bacon drippings in the skillet.
- Toast the bread: Using the bacon drippings in the skillet, toast one side of each slice of bread until golden. Work in batches if needed. Then place the bread, toasted side down, on a baking sheet.
- Make the cheese mixture: In a mixing bowl, combine grated cheddar, grated mozzarella, mayonnaise, scallions, and parsley. Reserve about ⅓ cup of this mixture for topping later.
- Build the toasts: On each slice of toast (on the non‑toasted side), spread the bulk of the cheese mixture. Crumble cooked bacon over the cheese. Shake off excess liquid from the tomatoes, then layer tomato slices and the thin zucchini slices over.
- Top and season: Dot the toasts with the reserved cheese mixture. Grind fresh pepper over them.
- Bake: Bake the assembled toasts in the preheated oven for about 15‑20 minutes, until the cheese is melted, bubbly, and the tops are golden brown.
- Serve warm: Remove from oven and let rest for a minute or two so toppings settle, then serve while still warm.
Notes
Thick bread works best — thinner bread might get soggy under the juicy tomato and moist toppings.
Draining the tomatoes is important to avoid making the toast soggy. Even a few minutes helps.
Bacon drippings impart flavor; don’t discard them. Toasting bread in the drippings adds depth.
If zucchini is too watery, lightly pat slices dry or consider grilling them slightly before stacking.
Baking time can vary depending on oven, so watch for bubbling cheese and golden edges rather than strictly timing.
Keywords: Bacon‑Tomato Cheese Toasts