Bitty's Heiress Divine

Bitty's Heiress Divine

By Chef Kimberly M. Brock

(a royal open-faced "BLT")

Since we 'Southerners' still cook things the old fashioned way, that is, a dash of this and a sprinkle of that (we don't measure anything) these measurements are a guestimation.


French Baguette, sliced

Olive oil for drizzling



Thick sliced bacon, cooked and cut into pieces

Baby arugula

Roasted Corn

Heirloom Tomato Salad

Heirloom Tomatoes (1 of each color:  Brandywine, red, yellow & green)

Sea Salt

Freshly Ground Black Pepper

¼ cup     Blended Oil

1/8 c      Champagne vinegar

Shallots, chopped

½ tsp      Dijon mustard

Method of Preparation:

Drizzle baguette slices with oil & toast until just crisp.  Add enough tarragon to mayonnaise to taste or make your own aioli.  Mix all ingredients together for heirloom tomato salad and add tomatoes last.

Spread baguette with tarragon mayonnaise, top with bacon slices, baby arugula & tomato salad – in that order.  Sprinkle the top of the salad with roasted corn kernels and serve.

Noon Cooking - July 22, 2010