Blt Salad Bites Recipes

BLT BITES

Steps:

• Cut slice off tops of tomatoes.
• Use a small (1/4 tsp) metal measuring spoon to scoop out pulp and discard.
• Invert tomatoes on paper towels to drain.
• Combine remaining ingredients.
• Spoon mixture into tomatoes.
• Refrigetate several hours.
• Watch them disappear.

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 SALAD BITES

Steps:

• For the chive mayo: Mix together the mayonnaise, yogurt, chives, lemon juice, mustard, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl; set aside. (The mayo can be made a day ahead and refrigerated.)
• For the BLT salad bites: Saute the pancetta in a skillet over medium-high heat until crispy, 5 to 7 minutes. Transfer to a plate.
• Combine the tomatoes, olive oil, chives, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Let sit for 5 minutes.
• Arrange the larger lettuce leaves on a serving platter. Spoon about 1 1/2 teaspoons of chive mayo onto the center of each leaf. Top with about 1 tablespoon of the tomato mixture and some crispy pancetta. Sprinkle with the Parmesan.

BLT BITES

Steps:

• Place the bacon in a small skillet; heat over medium heat until beginning to sizzle. Reduce the heat to medium low; cook until crisp and golden brown, about 8 minutes. With a slotted spoon, remove the bacon to a paper towel-lined plate, leaving the fat in the pan.
• Add the breadcrumbs to the hot bacon fat; cook, stirring often, until lightly toasted and crunchy, about 3 minutes. Remove the breadcrumbs to a separate paper towel-lined plate, spread evenly, and then sprinkle with the Parmesan to melt slightly.
• With a rubber spatula, mix together the mayonnaise, lemon juice and salt in a bowl. Add the shredded romaine; toss well to coat.
• Cut a small amount off the bottom of each tomato to create a flat surface to sit on. Then cut off the tops as well. Run a small knife around the inside of the tomatoes to loosen the flesh. Using a 1/2-teaspoon measuring spoon, scoop out and discard the insides of each tomato.
• Divide the bacon among the tomatoes, pushing it down slightly. Top with some of the romaine, followed by the bacon-parmesan breadcrumbs. Serve at room temperature.

BLT BITES

Steps:

• Lay the bacon in a large skillet over medium heat and cook until crispy on both sides, flipping once, about 10 minutes. Remove the bacon to a plate and blot any excess grease with paper towels. Let cool slightly then cut each bacon strip into 4 equal pieces.
• While the bacon is cooking, heat a griddle over medium-high heat. Add the baguette slices and cook, watching closely, until golden, 2 to 3 minutes on each side.
• Spread each baguette slice with mayonnaise. Stack the toppings on each slice in the following order: lettuce leaf, tomato slice, bacon, and a sprinkle of scallions and sea salt.
• Arrange on a platter and serve.

BLT SALAD SHOOTERS

Steps:

• Place 16 large endive leaves or lettuce leaves on large platter. Place cream cheese into resealable food-storage plastic bag. Cut end off 1 corner of bag, and pipe about 2 teaspoons cream cheese onto large leafy end of each leaf.
• In small bowl, mix tomatoes, olive oil, vinegar, salt and pepper until well combined. Divide mixture evenly among lettuce leaves. Top with basil and bacon. Serve immediately, or refrigerate up to 4 hours until ready to serve.