Roasted garlic puree, fresh
basil leaves (in place of the lettuce) and spicy jalapeno jack
cheese add loads of flavor and kick to this tasty take on the
classic BLT. Adapted recipe by Chef Michael Symon.
Cheesy
BLT with Jalapeno Jack Cheese
- Roasted garlic puree,
as needed
12 slices sourdough bread
12 slices Wisconsin Jalapeño Jack cheese
6 slices vine-ripened tomatoes
12 fresh basil leaves
12 slices bacon, fried crisp
- Preheat the oven to 400ºF
(205ºC).
- Spread roasted garlic
puree on sourdough bread and top each slice with 1 slice of cheese.
- Place on a baking sheet
and bake until the cheese is melted and bread is toasted, about
5 minutes. Remove from oven.
- Layer 6 of the bread slices
with equal parts of the remaining ingredients as follows: 2 slices
of tomato, 4 basil leaves, 2 slices bacon, and remaining 6 slices
of cheese-topped bread.
- Cut on diagonal and serve.
Makes 6 servings.
Adapted recipe and photograph courtesy
of Wisconsin Milk Marketing Board, Inc.
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