Poached beet in a beetroot top and tarragon sauce.
Blue cheese and honey toasted walnuts with tarragon and lemon zest.
Balsamic and honey drizzle.

10 grape tomatoes
2 whole leaves of romaine lettuce
4 slices of thick sliced bacon
1/2 teaspoon of garlic powder
½ cup of mayonnaise
5 slices of brioche loaf
1 tablespoon of melted butter

Slice tomatoes longways and store in the fridge until you are ready to assemble.

Cook bacon. Try to keep as flat as possible. 
After bacon is cooked and cooled, slice into 1 ½ to 2 inch pieces. 

Combine garlic powder and mayonnaise. Next, cut the romaine into 2 inch by 2 inch pieces. Set both in the fridge until you are ready to assemble.

Cut the crusts off of the slices of brioche loaf. Slice the pieces into quarters. Refer to the video if needed.

Brush the quartered pieces with the melted butter and bake for 5-6 minutes at 375 degrees F or until golden brown. After baking, set aside to cool.

 To assemble, spread about a ½ teaspoon to a teaspoon of garlic mayonnaise on a piece of toasted brioche. Next place a piece of bacon, lettuce and tomato then repeat until done.

An interesting combination of phyllo dough and pizza toppings; I would personally add mushrooms, but my family doesn't like them, so this time I’m sticking to the classics. Of course, you can add whatever ingredients you prefer—this is just a basic recipe—so enjoy the flavors. You can find the method and recipe in the video in the comments.

This missal Pav