Best Bla Bacon Lettuce Apple Bites Recipes

BLT Bites image

Provided by Catherine McCord

Categories appetizer

Time 20m

Yield 16 bites

Number Of Ingredients 7

4 slices bacon
1 baguette, sliced into 16 rounds
1/2 cup light mayonnaise
2 to 3 romaine lettuce leaves, torn into sixteen 2-inch pieces
4 small tomatoes, cut into 16 slices
2 scallions, chopped
Maldon sea salt

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 Bites image

Provided by Giada De Laurentiis

Categories appetizer

Time 35m

Yield 6 to 8 stuffed tomatoes

Number Of Ingredients 8

4 ounces bacon, chopped
3 tablespoons panko breadcrumbs
1 tablespoon freshly grated Parmesan
1 teaspoon mayonnaise
1/2 teaspoon lemon juice
Pinch kosher salt
1/2 heart of romaine lettuce, shredded
6 to 8 cocktail or Campari tomatoes

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.