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Preheat the oven to 425 degrees F.
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Put a baking rack over a parchment paper lined tray and arrange the bacon slices across the rack - do not overlap.
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3
In small bowl combine the syrup and cayenne and brush the bacon generously with the mixture.
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Put in the oven and bake until cooked through, about 15 to 20 minutes.
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Set aside until ready to use.
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For the Summer Salad:
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In a large bowl, add the vinegar, honey, Dijon and lime zest and juice and whisk to combine.
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While whisking, slowly drizzle in the olive oil to make a dressing.
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Add the remaining ingredients and stir to combine.
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Season with salt and pepper, to taste.
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Set aside until ready to use.
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For the bruschetta:
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In large saute pan, add the olive oil, cayenne and garlic.
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When the garlic has browned, remove it and discard.
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Add the bread slices, in batches if necessary, and cook until browned on both sides.
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You may need to add more olive oil to the pan if the bread soaks up too much.
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Remove to sheet tray and set aside until ready to plate the dish.
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For the Zesty Olive Spread:
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Add all the ingredients to a food processor and pulse until pureed and smooth.
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Check for seasoning and set aside until ready to use.
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Assembly:
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Put 2 pieces of bread on each plate.
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Spread the zesty olive spread on top of the bread.
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Lay 1 piece of bacon on each bread slice and top with the summer salad.
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Repeat with remaining bread and toppings.
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Cook's Note: Inspired by the movie Julie and Julia - if you have seen it, you will know what scene I am talking about!!!!!
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This is meant as a light summer dinner!
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Knife and fork required!
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29
A viewer, who may not be a professional cook, provided this recipe.
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30
The Food Network Kitchens chefs cannot make representation as to the results.
