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1
For the bacon -Preheat oven to 450.
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2
Line a cookie sheet with waxed paper.
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3
Place a baking rack over the paper lined tray and arrange bacon slices across the rack do not overlap.
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4
In small bowl combine the syrup and cayenne.
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5
With pastry brush, brush the bacon generously with the mixture.
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6
Place in oven and bake for 15-20 minutes or until done.
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7
Set aside until ready to use.
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8
For the Summer Salad In bowl, add the vinegar, honey, Dijon and lime juice and zest.
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9
Whisk to combine.
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10
While whisking, slowly drizzle the olive oil to make a dressing.
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11
Add remaining ingredients to bowl and stir to combine.
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12
Season with salt and pepper.
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13
Set aside until ready to use.
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14
For the bruschetta In large saute pan, add the olive oil, cayenne and garlic.
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15
When garlic has browned, remove and discard.
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16
Add the bread slices and cook until browned.
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17
You may need to add more olive oil to pan if the bread soaks up too much.
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18
Flip the bread and season with salt and pepper.
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19
Continue cooking on this side until it is browned.
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20
Remove to tray and set aside until ready to plate the dish.
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21
For the Zesty Olive Spread in food processor, place all ingredients.
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22
Pulse until all ingredients are pureed.
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23
Check for seasoning and set aside until ready to use.
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24
Assembly Place two pieces bread on each plate.
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25
Spread the zesty olive spread ontop of the bread.
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26
Lay two pieces candied bacon ontop of the spread.
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27
Top with the summer salad.
