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Tomato Aioli & Bacon Bruschetta
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Ingredients:
1 Large Tomato, cut into 1-inch pieces
1 Shallot, diced
2 Garlic Cloves, minced
Olive Oil
1 Tsp Smoked Paprika
3/4 Cup Mayonnaise
1 Tbsp Red Wine Vinegar
1 Tsp Salt
1/2 Tsp Black Pepper
4 Strips Bacon, cooked and chopped
Arugula
French Loaf or Baguette, about 8-10 slices
Directions:
Bake the bread according to package instructions. Let cool slightly and slice into 8-10 slices.
Cook the bacon according to package instructions. Transfer to a paper towel lined plate to soak up any grease. Let cool and chop.
Heat oil in a skillet over medium heat. Add the tomato, shallot, and garlic. Sauté for 4-5 minutes or until the juices are released and the ingredients are cooked through. Let cool slightly.
Add the tomato mixture, smoked paprika, mayonnaise, red wine vinegar, salt, and pepper to a blender. Blend until smooth. Transfer to a bowl, cover with plastic wrap, and refrigerate for at least 30 minutes to cool and let the flavors blend together.
Spread the tomato aioli on each slice of bread.
Top with arugula and chopped bacon.
Serve and enjoy immediately. Store any leftovers in an airtight container in the fridge.
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Bake the bread according to package instructions. Let cool slightly and slice into 8-10 slices.
Cook the bacon according to package instructions. Transfer to a paper towel lined plate to soak up any grease. Let cool and chop.
Heat oil in a skillet over medium heat. Add the tomato, shallot, and garlic. Sauté for 4-5 minutes or until the juices are released and the ingredients are cooked through. Let cool slightly.
Add the tomato mixture, smoked paprika, mayonnaise, red wine vinegar, salt, and pepper to a blender. Blend until smooth. Transfer to a bowl, cover with plastic wrap, and refrigerate for at least 30 minutes to cool and let the flavors blend together.
Spread the tomato aioli on each slice of bread.
Top with arugula and chopped bacon.
Serve and enjoy immediately. Store any leftovers in an airtight container in the fridge.
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