Mini Blt Cups Recipes

MINI BLTS

Mini BLTs image

Celery adds a nice crunch to these easy, delightful appetizers. They're always popular at parties and get-togethers. -Elizabeth Borgemenke, Mason, Ohio

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield 28 appetizers.

Number Of Ingredients 7

Ingredients

28 cherry tomatoes
7 bacon strips, cooked and crumbled
1/2 cup fat-free mayonnaise
1/3 cup chopped green onions
3 tablespoons grated Parmesan cheese
2 tablespoons finely chopped celery
2 tablespoons minced fresh parsley

Steps:

Cut a thin slice from the bottoms of tomatoes to allow them to rest flat. Cut a thin slice off the top of each tomato. Scoop out and discard pulp; invert tomatoes onto paper towels to drain. In a small bowl, combine the bacon, mayonnaise, onions, cheese, celery and parsley. Spoon into tomatoes. Cover and refrigerate at least 2 hours.

Nutrition Facts : Calories 38 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 144mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchange

MINI BLT APPETIZERS

Mini BLT Appetizers image

Five simple ingredients are all you need to wow friends and family with a tasty appetizer. I love to make these as much as I love to share them. -Nick Berg, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield about 2-1/2 dozen.

Number Of Ingredients 6

Ingredients

30 cherry tomatoes
3/4 cup reduced-fat mayonnaise
2 Bibb or Boston lettuce leaves, torn into 1-inch pieces
1/4 cup salad croutons, broken into pieces
3 bacon strips, cooked and crumbled
Coarsely ground pepper

Steps:

Cut a thin slice off the top of each tomato. Scoop out and discard pulp; invert tomatoes on paper towels to drain. Pipe mayonnaise into tomatoes., Roll lettuce pieces and insert into tomato centers. Repeat with croutons and bacon. Sprinkle with pepper. Cover and refrigerate up to 1 hour.

Nutrition Facts : Calories 27 calories, Fat 2g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 55mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.

BLT TOMATO CUPS

BLT Tomato Cups image

Five ingredients, three steps and 30 minutes are all it takes to make these delicious BLT appetizers.

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 30m

Yield 24

Number Of Ingredients 5

Ingredients

6 slices bacon, cut into 1/2 inch slices
12 small plum (Roma) tomatoes
3 cups coarsely chopped romaine lettuce (6 leaves)
2 tablespoons ranch dressing
2 tablespoons coarsely crushed garlic and butter flavor croutons

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.

Nutrition Facts : Calories 25, Carbohydrate 1 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Appetizer, Sodium 60 mg, Sugar 0 g, TransFat 0 g

BLT CHEESE CUPS

BLT Cheese Cups image

Chewy cheese cups hold crisp lettuce, salty bacon, and fresh tomato in this low-carb version of a BLT. The cheese cups are chewy in a good way, like the browned edges of cheese pizza or lasagna that gets stuck to the pan.

Provided by NicoleMcmom

Categories Meat and Poultry Recipes Pork Bacon Appetizers

Time 40m

Yield 2

Number Of Ingredients 8

Ingredients

¾ cup finely shredded Cheddar cheese, divided
1 cup shredded romaine lettuce
1 medium Roma tomato, chopped
4 slices cooked bacon, crumbled
2 teaspoons mayonnaise
1 teaspoon chopped fresh chives
¼ teaspoon kosher salt
¼ teaspoon ground black pepper

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.

Nutrition Facts : Calories 342.4 calories, Carbohydrate 2.9 g, Cholesterol 72.6 mg, Fat 27.8 g, Fiber 0.8 g, Protein 20 g, SaturatedFat 12.8 g, Sodium 1086.5 mg, Sugar 1.3 g

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