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Italian-Style "blt" Bruschetta

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“My own creation using sun-dried tomato pesto, bacon and artichoke hearts instead of lettuce, topped with mozzarella cheese! Makes a quick, easy and delicious lunch or appetizer. (Cheese variation suggestions included.) *Recipe is for just 4 SLICES french bread, not 4 loaves, zaar glitch LOL!”
4 slices

Ingredients Nutrition


  1. Lightly toast baguette slices. If the slices are thin enough, you can do this in the toaster or toaster oven, otherwise, do this in the oven on a cookie sheet. But watch them so you don't over toast them.
  2. Remove from oven and let cool slightly.
  3. Spread each with 1 teaspoons mayo or Miracle Whip, or omit if you don't personally care for it.
  4. Next, spread each with about 2 teaspoons tomato pesto, homemade or store-bought. This amount is approximate to the size of the slice of bread you are using. So use as much or little as you like, remember, you're the one that has to eat it and enjoy it! LOL!
  5. Break up bacon into small pieces into a small bowl or just on your cutting board is fine.
  6. Coarsely chop artichoke hearts and toss with bacon with a fork or just use your fingers. No big deal, no one's watching! ;).
  7. Sprinkle that mixture evenly over each slice.
  8. Top each with mozzarella. *See note at bottom. (Also, add more cheese if desired, don't be shy, make it how you like it! :).
  9. Place on cookie sheet and broil under broiler til cheese is melted. WATCH CAREFULLY! LOL! Some broilers sound like a JET taking off and can burn things quickly! You don't want to burn them.
  10. Remove and serve!
  11. Other cheese suggestions:
  12. Don't have mozzarella on hand? That's ok! :) These would be great also!
  13. Provolone.
  14. Havarti.
  15. Swiss.
  16. Gouda.
  17. Co-jack.
  18. Asiago (this cheese is a little potent, so be careful of how much you add if using).
  19. Feta.
  20. Bleu or Gorganzola.

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