Makes 16 finger sandwiches
8 slices of rustic bread
1 1/2 pounds of bacon (about 24 slices), cooked
1 ripe firm-ripe avocado
1 teaspoon of fresh lemon juice
2 medium size tomatoes, halved and sliced thin
6 tablespoons (1/4 stick) of unsalted butter, room temperature
1 bunch or 1/4 cup of arugula, cleaned and trimmed
1/2 garlic clove
3 tablespoons of finely grated parmesan cheese
1 tablespoon of pine nuts
Salt and pepper to taste
Cook bacon in a 12-inch heavy skillet over moderate heat, turning occasionally, until crisp. Using tongs, transfer bacon to paper towels to drain.
To make the pesto butter: Combine butter, arugula, garlic, Parmesan and pine nuts in the bowl of a food processor fitted with a metal blade. Process until blended. Set aside. Salt and pepper to taste.
Halve, pit, and peel avocado, then slice lengthwise. Gently toss slices with lemon juice.
Spread a thin layer of pesto across each slice of bread. Layer with tomato, bacon and avocado and top with a slice of bread with pesto. Cover with damp paper towels until ready to serve.
Trim crusts off edges of sandwiches and cut into halves, quarters, or triangles.
Note: Because you follow an organic lifestyle, OrganicAuthority.com recommends using certified organic ingredients, when available, in all recipes to maximize flavors and minimize your risk of exposure to pesticides, chemicals and preservatives.