Bacon, Pimento and Sun Dried Tomato Stack


  • 1 loaf ciabatta bread, sliced thin (some bakeries will do this for you)
  • 3 Tablespoons Bella Sun Luci Extra Virgin Olive Oil
  • 2-3 large garlic cloves
  • 6 slices bacon, thick cut, or 12 slices thin cut
  • ½ recipe of Southwest Sun Dried Tomato Dip, with a 4 oz jar pimentos added to make it a pimento spread (The recipe is on the back of the bag of Bella Sun Luci Sun Dried Tomatoes with Zesty Peppers Julienne-Cut, or, use 12+ ounces pimento cheese spread)
  • 1 cup arugala
  • 1 8.5 oz jar Bella Sun Luci Sun Dried Tomato Halves in Olive Oil with Italian Herbs, oil drained and mixed into the 3 TB of olive oil above
  • Salt and pepper to taste (you won’t need much, or any, salt)


  1. Preheat the oven to 350.
  2. On baking trays (parchment lined is recommended), spread out the slices of ciabatta. Brush or drizzle with olive oil, bake for 10-15 minutes until crisp then rub each slice with a garlic clove. Set aside.
  3. While the bread is baking, cut the bacon into 2-inch wide pieces and cook (on the stovetop or in the oven) until crispy. Remove the bacon grease (save for another day) and set the bacon aside.
  4. Cut or break the toasts into same-width pieces, about 2 inches.
  5. Spread each piece with pimento spread, add a pinch of arugala, add a piece or 2 of bacon and top with a sun dried tomato half (you can cut the halves in half or into slices, to stretch your quantity).
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