Get ready for your mouth to water. These Mini BLT Cups are super delicious, simple to make and will be the hit of your summer gathering. Best of all, there is absolutely no cooking required to make these tasty babies! These are on my list of no cook summer appetizers that I like to serve at our parties. They are a great finger food, and because these look so delicious, children have even been inclined to eat them. What a great way to get the kids to eat tomatoes!
This Mini BLT Cups recipe starts with simple ingredients and requires just a very short amount of time in the kitchen. In fact, slicing the tomatoes and removing the seeds and membrane is the biggest task in creating this delicious summer recipe.
Mini BLT Cups
These will be such a hit at your next party, and I can pretty much guarantee that some of your guests will ask you for the recipe. Mine always do, and I am definitely happy to share this simple, yet tasty recipe with them. These Mini BLT Cups are a great fresh party appetizer, and are a filling healthier snack option too. If you’re serving a larger crowd, this is one of those recipes that is easy enough to double too. Just make sure to grab two packages of Campari tomatoes before you get started.
Ingredients:
- 12 Campari tomatoes
- ¼ cup sour cream
- ¼ cup mayonnaise (I prefer Hellman’s)
- ¼ cup lettuce (finely chopped)
- ¼ cup bacon bits
Directions:
- Chop lettuce, finely.
- In a small bowl, combine the mayonnaise and sour cream.
- Add lettuce and bacon bits, stir well.
- With a sharp knife, slice around the top of each tomato, and remove as much of the seeds and membrane inside as you can.
- Stuff each tomato with some of the mixture.
- Chill for at least an hour before serving.
- 12 Campari tomatoes
- ¼ cup sour cream
- ¼ cup mayonnaise (I prefer Hellman’s)
- ¼ cup lettuce (finely chopped)
- ¼ cup bacon bits
- Chop lettuce, finely.
- In a small bowl, combine the mayonnaise and sour cream.
- Add lettuce and bacon bits, stir well.
- With a sharp knife, slice around the top of each tomato, and remove as much of the seeds and membrane inside as you can.
- Stuff each tomato with some of the mixture.
- Chill for at least an hour before serving.
