Bacon Lettuce and Grape Canapes

Bacon Lettuce and Grape Canapes
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The revival of good-quality bacon has given new life to the traditional BLT. In this classy version the bread is artisan, the bacon is applewood-smoked, the lettuce is crisy Romaine and the grapes top it off with a flacor and sensation that's unexpectedly


  • 6 slices artisan white bread, ¼-inch thick, crusts removed
  • 2 Tablespoons mayonnaise
  • 6 each inner romaine leaves, rinsed and dried
  • 8 slices applewood-smoked bacon
  • 24 each red seedless California grapes, rinsed and dried
  • 24 each decorative bamboo skewers


  1. Lightly toast the bread and cut into one-inch squares (about 4 squares per slice). Spread a 1/4 teaspoon of mayonnaise in the middle of each piece.  Fold the romaine leaves in half lengthwise.
  2. Cut romaine into one-inch squares along the spine, so that each square includes the spine of the leaf on one edge.  Prepare 24 one-inch lettuce squares.
  3. Cook the bacon until tender but not crisp. Cut each cooked slice into 3 one-inch squares, to end up with 24 squares of bacon.
  4. To assemble:
  5. On each decorative bamboo toothpick, skewer one red grape, one square of bacon, a fold of lettuce and a square of toast.
  6. Place skewers on serving plate or platter and serve.
  7. Nutritional analysis per serving: Calories 66; Protein 1 g; Carbohydrate 3 g; Fat 5.4 g;  75% Calories from Fat; Cholesterol 6 mg; Sodium 86 mg; Fiber .22 g.