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Ingredientes
- 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
Direcciones
- 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.
- 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.
- Mix the crumbled bacon, lettuce, mayonnaise, chopped basil and green onion in a bowl. (This can be made several hrs ahead and refrigerated.)
- 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.
- 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% |
