Bacon Ranch Tomato Bruschetta
Equipment
- 1 Baking sheet
- 1 Wire rack fits baking sheet, optional
- 1 large skillet
- 1 Mixing bowl
- 1 Small bowl
- 1 Cutting board
- 1 Chef's knife
- 1 pastry brush
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 Spoon for mixing
Ingredients
- 1 baguette sliced 1/2-inch thick
- 8 slice bacon chopped
- 2 cup cherry tomatoes diced
- 1/2 cup red onion finely diced
- 1/4 cup fresh parsley chopped
- 2 tablespoon fresh chives chopped
- 1/2 cup ranch dressing
- 1/2 cup shredded mozzarella low-moisture
- 1/4 cup grated Parmesan
- 2 tablespoon olive oil
- 1 clove garlic halved
- 1/2 teaspoon black pepper freshly ground
- 1/4 teaspoon kosher salt or to taste
- 1 tablespoon balsamic glaze for drizzling (optional)
- 1 teaspoon lemon zest finely grated (optional)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with a wire rack if using.
- Arrange bacon in a single layer on the rack or cook in a skillet over medium heat until crisp, about 8–10 minutes, then drain on paper towels and crumble.
- Brush both sides of baguette slices with olive oil, place on the baking sheet, and bake until lightly golden, 6–8 minutes, flipping once.
- Rub the warm toasts lightly with the cut side of the garlic clove and set aside.
- In a mixing bowl combine diced tomatoes, red onion, parsley, chives, black pepper, and salt, then gently fold in the ranch dressing.
- Stir in the crumbled bacon, mozzarella, and Parmesan until evenly distributed.
- Spoon the bacon ranch tomato mixture onto each toast, mounding slightly.
- Return assembled bruschetta to the oven for 2–3 minutes to warm and lightly melt the cheese.
- Rest 5 minutes to set, then finish with lemon zest and a drizzle of balsamic glaze if using.
- Serve immediately while crisp and warm.
Notes
For the crispiest bases, toast the bread well before topping and avoid overloading with wet mixture; if your tomatoes are especially juicy, seed them or toss with a pinch of salt and drain for a few minutes. Cooking bacon in the oven on a rack renders fat evenly and keeps pieces flat, but skillet-cooked works too. Use a sturdy baguette or ciabatta to prevent sogginess, and rub with garlic lightly to avoid overpowering the ranch. Adjust ranch amount to taste—thicker dressings keep the topping cohesive. The brief re-warm helps meld flavors without making the bread soft; if prepping ahead, keep topping and toasts separate until just before serving.
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