Blt Tomato Cups Recipes

BLT TOMATO CUPS

Steps:

• In 10-inch nonstick skillet over medium heat, cook bacon 5 to 7 minutes until crisp; drain on paper towels.
• With serrated knife, cut each tomato in half crosswise. Using teaspoon, scoop out seeds and pulp from each tomato half, leaving enough tomato for a firm shell. If necessary, cut small slice from bottom so tomato half stands upright.
• In medium bowl, combine lettuce and ranch dressing. Using small tongs or fingers, fill tomato shells evenly with lettuce mixture. Sprinkle with bacon and croutons. Serve immediately or refrigerate for up to 1 hour before serving.

BLT BITES

Steps:

• Cut a thin slice off each tomato top. Scoop out and discard pulp. Invert the tomatoes on a paper towel to drain. , In a small bowl, combine the remaining ingredients. Spoon into tomatoes. Refrigerate for several hours.

BLT BITES

Steps:

• Place the bacon in a small skillet; heat over medium heat until beginning to sizzle. Reduce the heat to medium low; cook until crisp and golden brown, about 8 minutes. With a slotted spoon, remove the bacon to a paper towel-lined plate, leaving the fat in the pan.
• Add the breadcrumbs to the hot bacon fat; cook, stirring often, until lightly toasted and crunchy, about 3 minutes. Remove the breadcrumbs to a separate paper towel-lined plate, spread evenly, and then sprinkle with the Parmesan to melt slightly.
• With a rubber spatula, mix together the mayonnaise, lemon juice and salt in a bowl. Add the shredded romaine; toss well to coat.
• Cut a small amount off the bottom of each tomato to create a flat surface to sit on. Then cut off the tops as well. Run a small knife around the inside of the tomatoes to loosen the flesh. Using a 1/2-teaspoon measuring spoon, scoop out and discard the insides of each tomato.
• Divide the bacon among the tomatoes, pushing it down slightly. Top with some of the romaine, followed by the bacon-parmesan breadcrumbs. Serve at room temperature.

BLT TOMATOES

Steps:

• Hollow out 4 tomatoes, . Season with salt and pepper and invert to drain. Cook 2 bacon slices with 1 garlic clove; chop, then toss with 1/2 cup chopped lettuce, 1/2 cup chopped stale bread cubes, 2 tablespoons mayonnaise and salt and pepper. Stuff into the tomatoes, then brush with the bacon drippings. Bake 20 to 30 minutes at 425 degrees F.

BLT CHEESE CUPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Arrange 3 tablespoons Cheddar cheese in a 4-inch circle on the prepared baking sheet. Repeat to make 1 more circle.
• Bake in the preheated oven for 6 minutes. Remove from the oven and let stand for 1 to 2 minutes.
• Turn a muffin tip upside-down. Invert the parchment paper over the muffin tin and line one cheese circle up with one muffin cup. Slowly peel the parchment back from the cheese circle, using an offset spatula or small knife to release the cheese from the paper. Form the cheese around the muffin cup and hold it for 5 seconds to help mold into a cup shape. Repeat the process with the remaining cheese circle.
• Make 2 more cheese cups with remaining cheese by following the same process.
• Toss lettuce, tomato, and bacon together in a small bowl to combine; divide mixture evenly among cheese cups.
• Stir mayonnaise and chives together in a small bowl and divide evenly between cheese cups. Season with salt and pepper.

BLT TOMATO CUPS

Steps:

• 1. In nonstick skillet over medium heat, cook bacon until crisp, drain on paper towel. With serrated Knife cut a small slice from the bottom and tops of tomatoes so they will stand up. and then cut each tomato in half crosswise. Using a teaspoon, scoop out seeds and pulp from each tomato halve leaving enough tomato to have a firm shell.
• 2. In medium bowl, combine lettuce, mayonnaise or ranch dressing. using fingers or large spoon, fill tomato halves with lettuce mixture, sprinkle with bacon and croutons. Serve immediately.