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BLT Bites|Weston Table

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BLT Bites
Tiny food is fun to make and eat. This is the type of recipe that is appreciated by chefs and guests. It is familiar but in a new way. It is colorful and easy to serve and guests love its one bite, no mess morsel of delectable goodness. Filled with an easy jazzed up good quality mayo, and finished with a strip of thick smoked bacon and some arugula microgreens, these tiny tomatoes are tasty and charming. Tiny tomatoes are the one tomato that truly is good year round making this appetizer one to master.
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cuisine American
difficulty Moderate
season Year Round
serves 12

Ingredients

  • 24 tiny round tomatoes
  • 1/2 cup mayonnaise
  • 1/2 cup Parmesan Reggiano, finely grated
  • 2 teaspoon Dijon mustard
  • Salt and freshly ground pepper to taste
  • 4 slices thick cut bacon, sliced into 1/4"slices
  • A small handful of baby arugula or microgreen arugula

Directions

  1. Preheat the oven to 375 degrees F.
  2. Slice a thin top off each tomato and carefully remove the seeds and some of the flesh. Turn upside down on a paper towel to drain.
  3. Place the bacon in a single layer on a foil lined quarter baking tray and put in the oven until crisp (about 12 minutes). Remove the bacon to paper towels to drain.
  4. In a bowl, mix the mayo, parm, mustard, salt, and pepper. Transfer the mix to a disposable piping bag fitted with a small plain tip.
  5. Pipe the mayo mixture into each tomato, filling to just below the rim of the tomato. Add a bacon strip and top with a baby arugula leaf or micro arugula greens. Transfer to a platter and serve within 2 hours.
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