Saturday, June 5, 2010

Baby BLT

This recipe came from

Baby BLT
Serves 24

1 pound bacon, cooked and crumbled
1/2 cup mayonnaise
1/4 cup green onions, chopped
2 tablespoons chopped fresh parsley
24 cherry tomatoes


Place bacon in a large deep skillet. Coook over medium high heat for 6 to 8 minutes, or until evenly brown. Once cooled, crumbled and set aside.

In a bowl, stir together the mayonnaise, bacon, green onions, and parsley until well blended. Set aside.

Cut a small slice from the top of each tomato. Using a melon baler or small spoon, scoop out the inside of each tomato and discard. Fill each tomato with the bacon mixture and refrigerate for 1 hour. Serve chilled.

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