I’ve declared this BLT Bruschetta THE bite of summer…and spring. It’s so flavorful and fresh, with a punch of sweet heat from the Hot Honey Bacon Jam. It’s a must make for a fun date night in, al fresco dining with friends, and perfect for an appetizer spread for upcoming summer BBQs.
In my opinion, to get the best flavor out of this recipe, grilling the bread is best. There’s just something you cannot replicate about charred grilled bread, it really does make a difference. Even if it’s on an indoor grill pan. Little charred edges bring really great flavor to this bruschetta.
I love using a ciabatta or sourdough, but really any fresh, soft but hearty bread would grill up nicely. Another must…the Hot Honey Bacon Jam. You can make that ahead of time, even up to a week in advance, or sooner and freeze it for easy use later.
It’s sweet up front with a nice hot kick as you finish the bite, delish! It’s perfect for burgers, sandwiches, and of course this bruschetta recipe.
The flavor and texture combinations are SO perfect. Creamy avocado, peppery arugula with a fresh zing from the lemon juice, and fresh ripe tomatoes all balance out the rich bacon jam. This BLT Bruschetta is really the perfect bite, and I can’t wait for you to try it!
Here are a couple of my other favorite bites!
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Not your average bruschetta! Uses my hot honey bacon jam spread on grilled bread, topped with lemony arugula and tomato slices. So much flavor!
- 10 slices ciabatta, sourdough, French baguette, etc.
- Olive oil for brushing
- 1/2 clove garlic for rubbing bread
- Pinch of salt
- Fresh cracked pepper
- 1 cup hot honey bacon jam recipe linked in post
- 1 large ripe avocado sliced
- 2 cups arugula roughly chopped
- Juice of 1/2 lemon
- Sliced tomatoes any variety
Preheat a grill pan over medium heat, or outdoor grill, for toasting the bread. You could toast in the oven, but the flavor you get from charring the bread is best done over a grill/grill pan. Brush each slice of bread with some olive oil. Place oiled side down on the grill pan, and brush tops with additional olive oil. Grill on each side until lightly toasted and grill marks appear and season with salt and pepper. Once cool enough to handle, gently rub each toasted slice with the cut side of the 1/2 clove of garlic.
In medium bowl, toss arugula with lemon juice, set aside. Spread hot honey bacon jam on grilled bread. Arrange sliced avocado on top of bacon jam, then a bit of lemon arugula, followed by a couple slices of tomato. Finish with some fresh cracked black pepper and another pinch of salt.
I like to grill my lemons, it really brighten them up and gets the juices flowing! Just place a halved lemon open-side down onto the grill pan while you’re grilling the bread. Use that to dress the arugula, and squeeze over assembled bruschetta.
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