Mini Blts Recipes

MINI BLT APPETIZERS

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.

MINI BLTS

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.

MINI BLTS

Steps:

• Using a medium bowl, whisk together egg yolks, mustard, and lemon juice until smooth. Add the oil, a drop at a time, whisking until the mixture starts to thicken. Season with salt and pepper. Transfer to an airtight container and refrigerate until needed.
• Heat oven to 450°F Using a rolling pin, flatten each slice of bread to 1/8-inch thickness. Using a 2-inch cookie cutter, cut 4 rounds from each slice of bread. Press rounds into mini-muffin pans forming shallow cups and bake until light brown, about 6 minutes. Cool slightly, transfer to a wire rack and cool completely. Store in an airtight container.
• Remove center rib of lettuce leaves and cut leaves into 1/8-inch strips.
• Using a large saute pan over medium heat, cook bacon until crisp. Drain on paper towels, crumble and set aside.
• Using a large bowl, toss together bacon, lettuce and tomato. Add 2 tablespoons mayonnaise, adding more if needed just to bind mixture. Season with salt and pepper.
• Fill toasted cups with a heaping teaspoon of the bacon mixture, sprinkle with chives and serve immediately. Store remaining mayonnaise in an airtight container, refrigerated up to 2 days.