"Food is our common ground, a universal experience." - James Beard

Thursday, November 19, 2009

BLT Stuffed Tomatoes

I made these for a shower a few years ago, and everyone loved them! They are a little time-consuming to make but make a wonderful presentation. These will be a great appetizer for any Holiday Party! If you do not want them to be too hot, just leave out the chile and use plain mayonnaise. Also, if you want to make them in the summer, it might be a nice change to use basil instead of lettuce.

BLT Stuffed Tomatoes
2 pints cherry tomatoes (about 32)
6 slices bacon
1/2 cup mayonnaise
1 chipotle chile in adobo sauce, finely chopped
1 cup finely chopped romaine lettuce leaves from the heart

Cut off the stem ends of the tomatoes and discard. Using a paring knife, remove the seeds and discard; place the tomatoes cut side down on paper towels to drain.

Meanwhile, in a heavy skillet, over medium heat, cook the bacon until crisp. Drain on a paper-towel-lined plate, then finely chop.

Stir together the mayonnaise and chipotle and spoon into a resealable bag. Cut off the tip of one corner. Place the tomatoes cut side up on a platter and press some romaine inside each tomato; sprinkle with salt. Pipe some chipotle mayo over the romaine and top with bacon.

1 comment:

  1. These are delicious - definitely keep the spicy!



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