Blt Cheese Cups Recipes

BLT MACARONI AND CHEESE

Steps:

• Preheat the oven to 350 degrees F.
• Bring a pot of water to a boil and cook the macaroni according to the package directions. Drain and set aside.
• Toss the lettuce with the olive oil and season with salt and pepper. Roast on a baking sheet until the lettuce is wilted, about 15 minutes. Set aside to cool, but leave the oven on.
• In a 4-quart saucepan over medium heat, render the bacon with the canola oil until crispy. Remove the bacon and set aside, leaving 3 tablespoons of fat in the pan. Add the flour and cook over medium heat until the flour begins to smell slightly toasted, about 1 minute. Add a small amount of the milk to the flour and whisk until smooth. Add the remaining milk in stages to avoid lumps. Heat until the mixture simmers, then turn off the heat.
• Add the Cheddar and Gruyere to the pan, followed by the nutmeg and drained macaroni. Fold until the macaroni is evenly coated, then add the lettuce, tomatoes and bacon.
• Spread the mixture in a 2-quart baking dish and top with the Herbed Breadcrumbs. Cook until the top is golden, about 35 minutes.
• Combine the panko, butter, parsley and thyme in a medium bowl and mix together.

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 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.

SAVORY BLT CHEESECAKE

Steps:

• Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine the bread crumbs, Parmesan cheese and butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake 12 minutes. Cool on a wire rack. , In a large bowl, beat cream cheese and cream until smooth. Beat in the bacon, tomatoes, Gruyere cheese, onions and pepper. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan. , Bake 45-55 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight., Remove rim from pan. Serve cheesecake with toppings and crackers if desired.