Bacon Tomato Toast with Giardiniera Mayo

Directions

1. Preheat the oven to 350°F.

2. Place the bacon strips on a lined baking sheet. Top each strip with freshly ground black pepper (about two twists of the peppermill per slice). Bake for 15–20 minutes, or until crispy to your liking. Remove the bacon and reserve the rendered bacon fat.

3. While the bacon cooks, mix the cream cheese, mayonnaise, and giardiniera salsa in a bowl until well combined. Set aside.

4. Cut the tomatoes into eight slices and set aside.

5. Heat a sauté pan over medium heat. Once hot, add half of the reserved bacon fat. Place two slices of sourdough in the pan and toast for 2–4 minutes, or until golden brown. Flip and toast the other side for another 2 minutes. Repeat with the remaining slices, adding more bacon fat or olive oil if needed.

6. Lay the four toasted sourdough slices on your workspace. Spread a generous layer of the creamy giardiniera spread on each slice.

7. Top each with 2 strips of bacon and 2 large tomato slices. Drizzle the tomatoes with olive oil and sprinkle with salt and freshly ground black pepper. Finish with torn basil and serve immediately.