Time 25m Yield 20 appetizers. Number Of Ingredients 6 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.
Time 30m Yield 24 Number Of Ingredients 5 Steps:
In 10-inch nonstick skillet over medium heat, cook bacon 5 to 7 minutes until crisp; drain on paper towels. With serrated knife, cut each tomato in half crosswise. Using teaspoon, scoop out seeds and pulp from each tomato half, leaving enough tomato for a firm shell. If necessary, cut small slice from bottom so tomato half stands upright. In medium bowl, combine lettuce and ranch dressing. Using small tongs or fingers, fill tomato shells evenly with lettuce mixture. Sprinkle with bacon and croutons. Serve immediately or refrigerate for up to 1 hour before serving.
More about “blt cups recipes”
Time 40m Yield 2 Number Of Ingredients 8 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Arrange 3 tablespoons Cheddar cheese in a 4-inch circle on the prepared baking sheet. Repeat to make 1 more circle. Bake in the preheated oven for 6 minutes. Remove from the oven and let stand for 1 to 2 minutes. Turn a muffin tip upside-down. Invert the parchment paper over the muffin tin and line one cheese circle up with one muffin cup. Slowly peel the parchment back from the cheese circle, using an offset spatula or small knife to release the cheese from the paper. Form the cheese around the muffin cup and hold it for 5 seconds to help mold into a cup shape. Repeat the process with the remaining cheese circle. Make 2 more cheese cups with remaining cheese by following the same process. Toss lettuce, tomato, and bacon together in a small bowl to combine; divide mixture evenly among cheese cups. Stir mayonnaise and chives together in a small bowl and divide evenly between cheese cups. Season with salt and pepper.
