Mini Blts Recipes

Steps:

• Cut a thin slice off the top of each tomato. Scoop out and discard pulp; invert tomatoes on paper towels to drain. Pipe mayonnaise into tomatoes., Roll lettuce pieces and insert into tomato centers. Repeat with croutons and bacon. Sprinkle with pepper. Cover and refrigerate up to 1 hour.

Steps:

• 1. Place Ritz crackers on a platter in a single layer.
• 2. Mix real bacon bits with mayonnaise until desired consistency. (not too thin as it won't stay on the cracker)
• 3. Put some of the bacon/mayo mixture on one Ritz cracker.
• 4. Top with a slice of roma tomato.

Steps:

• Using a medium bowl, whisk together egg yolks, mustard, and lemon juice until smooth. Add the oil, a drop at a time, whisking until the mixture starts to thicken. Season with salt and pepper. Transfer to an airtight container and refrigerate until needed.
• Heat oven to 450°F Using a rolling pin, flatten each slice of bread to 1/8-inch thickness. Using a 2-inch cookie cutter, cut 4 rounds from each slice of bread. Press rounds into mini-muffin pans forming shallow cups and bake until light brown, about 6 minutes. Cool slightly, transfer to a wire rack and cool completely. Store in an airtight container.
• Remove center rib of lettuce leaves and cut leaves into 1/8-inch strips.
• Using a large saute pan over medium heat, cook bacon until crisp. Drain on paper towels, crumble and set aside.
• Using a large bowl, toss together bacon, lettuce and tomato. Add 2 tablespoons mayonnaise, adding more if needed just to bind mixture. Season with salt and pepper.
• Fill toasted cups with a heaping teaspoon of the bacon mixture, sprinkle with chives and serve immediately. Store remaining mayonnaise in an airtight container, refrigerated up to 2 days.