About 4 year ago, my husband and I were home for “leave” (aka vacation) after he had returned home from Afghanistan. We were enjoying a few days at my parents place in Ocean City and in the midst of the chaos of traveling with two kids under 2, I became a culinary genius. Ok, that’s a bit dramatic, but, really, I am a rule follower, so branching out and making my own recipe, took a bit of courage for me. We were making a basic bruschetta “recipe” (a little this, a little that…voila…bruschetta) we had enjoyed at friends house when I realized we had some left over bacon from a breakfast earlier in the week. And there in lies the full clogging of my arteries with a second hefty helping of the ever delicious bacon. What doesn’t kill you makes you stronger.
1 pkg bacon
6 oz mozzarella cheese
3-4 basil leaves
1/8-1/4 cup Balsamic Vinaigrette
Cook Bacon as directed. If some of it burns while you answer a phone call (give said burnt bacon to child who will gleefully enjoy it..or eat it yourself)-not that, that has ever happened to me or anything. While bacon is cooking, chop tomatoes and mozzarella into small cubes. Finely chop basil. When bacon is done, chop or run it through a food processor (I love my ninja). Mix together all ingredients adding the Balsamic Vinaigrette. Serve alone, as a side dish or on lightly buttered toast to enjoy as a sandwich.
Blurry photos are not essential to enjoy this dish, but occur only when holding a small screaming child and trying to work. #momlife