This beautiful shot and recipe were a team effort. Kelly Schaefer created the recipe and styled the dish, Adam Finkle shot the photo, and Brad Mee wrote it into the Summer 2007 issue of Utah Style & Design.
And now I’m adding it to the web. Enjoy.
8 slices country bacon
2 tablespoons prepared pesto
4 tablespoons mayonnaise
2 heads butter lettuce
2 cups heirloom cherry tomatoes
Basil, finely chopped
Cook bacon until crispy. Combine pesto and mayonnaise. Toast bread until crispy and spread with pesto mayo. Top with 2 bacon slices, lettuce, and tomatoes. Garnish with basil.