Blt Cocktail Tomatoes With Basil Recipe

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Servings: 12


Cost per serving $0.88 view details
  • 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


  1. 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.
  2. 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.
  3. Mix the crumbled bacon, lettuce, mayonnaise, chopped basil and green onion in a bowl. (This can be made several hrs ahead and refrigerated.)
  4. 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.
  5. This recipe yields 24 tomatoes.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 158g
Recipe makes 12 servings
Calories 232  
Calories from Fat 193 83%
Total Fat 21.52g 27%
Saturated Fat 6.37g 25%
Trans Fat 0.0g  
Cholesterol 26mg 9%
Sodium 352mg 15%
Potassium 351mg 10%
Total Carbs 4.74g 1%
Dietary Fiber 1.4g 5%
Sugars 3.01g 2%
Protein 5.5g 9%
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