It was finally hot enough this weekend to feel like summer. I had to bring an appetizer to our family gathering in Ryland, KY (that's right, the location of our wedding reception) and picked this recipe for its decided summer-ness. Peter and I had a busy day of yard work, with my focus on scrubbing the mossy scum off our back deck, so we bought all the ingredients with the plan to just quickly assemble everything once we arrived. Great idea in theory, but definitely not in practice. These bites took so long to prep that they had to be a side dish for our dinner (see, even trained culinary "experts" have their share of troubles in the kitchen). Never mind though, because they were still yummy and delicious and received rave reviews. What's even better is that they require just a few fresh, tasty ingredients. Just the right tempting amount of BLT, perfect for an appetizer OR a meal accompaniment!
Ingredients:36 cherry tomatoes
2 cups chopped lettuce - we used Bibb
8 slices bacon, cooked until crisp and crumbled
3-4 Tb. mayonnaise
Salt and pepper to taste
Directions:
- Slice the very top and bottom off the cherry tomatoes, using a serrated knife for ease of preparation. Using a knife or mini melon baller, remove the pulp from the tomato and rinse, making sure tomato is still whole. Set the tomato top side down on a paper-towel lined cookie sheet to drain. If you cut all the way through the tomato cup, it's okay.
- Chop lettuce and place in a mixing bowl with the crumbled bacon. Add enough mayonnaise just to combine and season with salt and pepper.
- Turn over tomatoes and stuff tops with lettuce mixture (we found the easiest way was with our hands).
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