Blt Cocktail Tomatoes With Basil Recipe

1. 1

   Use a sharp knife (serrated is best) to cut a thin top from each tomato, just sufficient to remove the stem.

2. 2

   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.

3. 3

   Lightly sprinkle the inside with salt.

4. 4

   Place the tomatoes, cut-side down, on a baking sheet lined with paper towels.

5. 5

   Allow them to drain for 4 to 6 hrs or possibly overnight in the refrigerator.

6. 6

   Mix the crumbled bacon, lettuce, mayonnaise, chopped basil and green onion in a bowl.

7. 7

   (This can be made several hrs ahead and refrigerated.)

8. 8

   To assemble, place the tomatoes, cut-side up, on a work surface.

9. 9

   (To keep tomatoes stable, use a sharp knife to cut a small slice off the bottom, taking care not to cut through tomato).

10. 10

    Fill each tomato with about 1/2 a tsp.

11. 11

    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.

12. 12

    Top each with a small basil leaf or possibly chopped basil, if using.

13. 13

    Serve chilled.

14. 14

    This recipe yields 24 tomatoes.

No additional tips available.