Smoked Back Bacon BLT Crostini

These make for a delicious alternative to the usual bacon sandwich or an interesting canapé / starter when entertaining guests.

Serves 2-4 people   Prep 10 minutes   Cook 20 minutes


2 heads gem lettuce

8 slices Denhay unsmoked or smoked back bacon (according to preference

¼ cup extra virgin olive oil and extra for grilling

4 thick slices of sourdough bread

1 ripe medium tomato, halved

4 lemon wedges, for serving


Soak four 6-inch bamboo skewers in water for 30 minutes and preheat grill to medium.

Cut the gem lettuces lengthways through the core into 4 wedges. Season well with salt and pepper. Wrap each wedge tightly with 2 pieces of Denhay bacon and secure with the skewers. Brush with the olive oil.

Place the bacon and lettuce skewers side down on a pan under the grill. Cook, turning occasionally until the bacon is crisp – about 12 minutes.

Lightly brush bread with additional olive oil, season with salt and pepper to taste and char on grill for about 1 minute each side. Remove and rub bread with the cut sides of the halved tomato until the toasts are saturated in the tomato’s juices.

Top each crostini with a bundle of bacon and lettuce and serve with a wedge of lemon.



& inspiration from the


Follow Us

Denhay Farms Ltd, Devonshire Road, Heathpark, Honiton, Devon EX14 1SD
Company registered at 5th Floor The Paragon, Counterslip, Bristol, BS1 6BX
Company registered number 504226
Data Protection and Privacy Notice Environmental Policy