Recipes » Appetizer Recipes » BLT Bites

BLT Bites

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5 from 3 votes
BLT Bites are perfect tiny appetizer sized single bite BLTs on sourdough bread. Serve with cocktails, as a first course, or as finger food for any party.
Prep Time 15 minutes
Cook Time 15 minutes
BLT Bites on a white serving plate.

BLT Bites are perfect tiny appetizer sized single bite BLTs on sourdough bread. Serve with cocktails, as a first course, or as finger food for any party.

Don’t you sometimes need just a bite or two of something? Not a whole sandwich, not a whole piece or slice, but just a bite. Well, this is one of those recipes for when you just want a bite. A bite of a BLT, that is.

BLT Bites on a white serving plate.

These mini BLT Bites take all the elements of the classic bacon, lettuce, and tomato sandwich and reduces them to one gorgeous, delicious bite. It’s simply toasted sourdough bread, topped with mayonnaise, a slice of crispy bacon, lettuce and a halved cherry tomato. Sprinkle with salt. Devour.

This BLT appetizer is great for Sunday afternoons while watching whatever sporting event. Fabulous with drinks before dinner. Or just make a plate full for after school snacks.

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About the Ingredients

All ingredients needed for the recipe.
  • Bread (I prefer sourdough but any hearty bread will work. You need something that will hold its shape when cut small and stacked with the toppings.)
  • Bacon (Use your favorite. My preference is Smithfield brand thick-cut.)
  • Cherry Tomatoes (Or grape tomatoes. The multicolored cherry tomatoes are really pretty for this.)
  • Mayonnaise (It’s always Duke’s for me!)
  • Lettuce (Boston or Bibb lettuce is nice.)
  • Salt and Pepper (Of course! Finishing salts such as black or pink Himalayan make a very pretty presentation.)

You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.

How to Make BLT Bites

Prep the Bread, Bacon, and Tomatoes

  1. Trim the crusts from the bread. 
  2. Cut each slice of bread into four rectangles.
  3. Place the bread rectangles on a baking sheet.
  4. Toast under the broiler until golden brown. Allow the toast to cool before proceeding.
  1. Cut the bacon slices into thirds and cut the cherry tomatoes in half.

COOK’S TIP 
You’ll need to use the thickest market bacon you can find for this. Thin bacon will crumble when you cut it into thirds and will crumble even worse when you put a toothpick through it in the final step.

Assemble the Appetizers

  1. Spread one side of each toast with mayonnaise.
  2. Top with one piece of bacon.
  3. Add a lettuce leaf.
  4. Top with half a cherry tomato.
  1. Add a pick to hold each stack together.
  2. Sprinkle with salt (I used Hawaiian black sea salt in the photo).

Makes 12 appetizers.

BLT Bites on a white serving plate.

Options

  • Want to cut the prep down even more? Skip the bread prep and use melba toast or crackers instead.
  • Use pre-cooked bacon from the supermarket instead of cooking your own.
  • Make an “Italian BLT Bite” by subbing the bacon out with proscuitto and adding a tiny mozzarella pearl.
  • Use a spicy mayonnaise – stir a little sriracha into the mayonnaise before spreading it.
  • Make an herbal mayonnaise with a little finely chopped dill or basil.

Recipe Tips

  • To keep the tomatoes from making the toast soggy, lay the tomatoes cut sides down on a paper towel for a few minutes to allow them to drain before adding them to the assembled BLT bite.
  • Don’t cook the bacon until completely crispy. Make sure it still have some “give” so that the picks will go through it without breaking it apart.

Make Ahead Tips

  • These BLT appetizers may be made an hour or two in advance and kept covered at room temperature until serving.
BLT Bites on a white serving plate.

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Recipe

BLT Bites on a white serving plate.

BLT Bites

BLT Bites are perfect tiny appetizer sized single bite BLTs on sourdough bread. Serve with cocktails, as a first course, or as finger food for any party.
5 from 3 votes
Print It Rate It Text It
Course: Appetizers
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 200kcal
Author: Lana Stuart

Ingredients

  • 3 slices sourdough bread
  • 4 slices thick-cut bacon cooked
  • 6 ripe cherry tomatoes
  • 6 teaspoons mayonnaise
  • lettuce
  • salt and pepper

Instructions

  • Trim the crusts from the bread. Cut each slice of bread into four rectangles.
  • Place the bread rectangles on a baking sheet. Toast under the broiler until golden brown. Allow the toast to cool before proceeding.
  • Cut the bacon slices into thirds and cut the cherry tomatoes in half.
  • Spread one side of each toast with mayonnaise. Top with one piece of bacon. Add a lettuce leaf. Top with half a cherry tomato.
  • Add a pick to hold each stack together. Sprinkle with salt and pepper.

Notes

  • To keep the tomatoes from making the toast soggy, lay the tomatoes cut sides down on a paper towel for a few minutes to allow them to drain before adding them to the assembled BLT bite.
  • You’ll need to use the thickest market bacon you can find for this. Thin bacon will crumble when you cut it into thirds and will crumble even worse when you put a toothpick through it in the final step. Don’t cook the bacon until completely crispy. Make sure it still have some “give” so that the picks will go through it without breaking it apart.
  • May be made an hour or two in advance and kept covered at room temperature until serving.

Nutrition Information

Serving: 1 | Calories: 200kcal | Carbohydrates: 18g | Protein: 7g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 386mg | Potassium: 123mg | Fiber: 1g | Sugar: 2g | Vitamin A: 95IU | Vitamin C: 4mg | Calcium: 20mg | Iron: 1mg

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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22 Comments

  1. Ooops – for some reason I didn’t think my first comment went through – sorry about the multiple posts :)

  2. These look perfect! What a wonderful treat. But I agree with the other posts, I would not be able to stop at a few!

  3. Why don’t you put that post back up on the bacon cooking technique? I don’t see it, but I might have overlooked it ……..
    Miss P

  4. Now this is what I’m talking about. I’m having people over in a few weeks but didn’t want to cook a meal, just some some stuff to nibble on and these are perfect! Thanks Lana.

    1. This recipe would be great for that, Teri. Just be sure to use the thick-cut bacon. And, by the way, I cook my bacon in the oven not on the stovetop. Much less mess that way!

  5. I love this idea…and they’re so beautifully presented. It would be easy to get carried away and eat these without realizing how many you’ve put away! =)

  6. These have got to be delicious because you can’t go wrong with that combination. I’d have to double or triple or even quadruple the recipe though, because just a bit won’t be enough.

    1. It’s easily doubled, tripled, whatever. Make sure there are lots of folks around to help eat them because it’s easy to keep picking up one, then another, then another…

  7. Thanks, everyone for your comments! Yes, these are so good and very easy to make. And it’s pretty hard to just eat one of them :-)

  8. Oooh, I made these a few months ago, but yours look SO much better!! Mine didn’t have bread, so maybe that’s what I need to do next time. Delicious though, right?! :)

  9. These look wonderful and so pretty too. My only problem with these is that I would want a bite, and then another bite and then….Many thanks for sharing.