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Blt Cocktail Tomatoes With Basil Recipe

24 x cherry tomatoes - (abt 1" dia) Salt as needed
16 x thin bacon slices cooked till crisp, blotted, and crumbled
1/4 c. finely-diced iceberg lettuce
1/4 c. light mayonnaise
2 Tbsp. chopped fresh basil
2 Tbsp. chopped green onion Basil leaves or possibly chopped basil for garnish


Use a sharp knife (serrated is best) to cut a thin top from each tomato, just sufficient to remove the stem. Use a tomato shark (a small, round spoon-like tool with serrated edge) or possibly the small end of a melon baller to remove and throw away the seeds, leaving the shell intact. Lightly sprinkle the inside with salt. Place the tomatoes, cut-side down, on a baking sheet lined with paper towels. Allow them to drain for 4 to 6 hrs or possibly overnight in the refrigerator. Mix the crumbled bacon, lettuce, mayonnaise, chopped basil and green onion in a bowl. (This can be made several hrs ahead and refrigerated.) To assemble, place the tomatoes, cut-side up, on a work surface. (To keep tomatoes stable, use a sharp knife to cut a small slice off the bottom, taking care not to cut through tomato). Fill each tomato with about 1/2 a tsp. of the bacon mix till just nicely mounded, using a small espresso or possibly measuring spoon or possibly pastry bag fitted with plain wide tip. Top each with a small basil leaf or possibly chopped basil, if using. Serve chilled. This recipe yields 24 tomatoes.

Source: cookeatshare.com