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BLT Bites Recipe
BLT Bites Recipe photo by Taste of Home
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These quick hors d'oeuvres may be mini, but their bacon and tomato flavor is full size. I serve them at parties, brunches and picnics, and they're always a hit...even my kids love them. —Kellie Remmen, Detroit Lakes, Minnesota
TOTAL TIME: Prep: 25 min. + chilling
MAKES:16 servings
TOTAL TIME: Prep: 25 min. + chilling
MAKES: 16 servings


  • 16 to 20 cherry tomatoes
  • 1 pound sliced bacon, cooked and crumbled
  • 1/2 cup mayonnaise
  • 1/3 cup chopped green onions
  • 3 tablespoons grated Parmesan cheese
  • 2 tablespoons snipped fresh parsley

Nutritional Facts

1 serving (1 each) equals 113 calories, 10 g fat (3 g saturated fat), 11 mg cholesterol, 206 mg sodium, 1 g carbohydrate, trace fiber, 3 g protein.


  1. Cut a thin slice off of each tomato top. Scoop out and discard pulp. Invert the tomatoes on a paper towel to drain.
  2. In a small bowl, combine the remaining ingredients. Spoon into tomatoes. Refrigerate for several hours. Yield: 16-20 appetizer servings.
Originally published as BLT Bites in Taste of Home August/September 1993, p29

Nutritional Facts

1 serving (1 each) equals 113 calories, 10 g fat (3 g saturated fat), 11 mg cholesterol, 206 mg sodium, 1 g carbohydrate, trace fiber, 3 g protein.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed Jun. 17, 2015

"THese are a very good appetizer! I added some dry ranch powder to the mayo...yumm!"

Reviewed Jun. 17, 2015

"These are great appetizers and super easy!"

Reviewed Jun. 17, 2015

"I remember this recipe from 1993.

I've been making these ever since.
this is an easy recipe to have fun adapting to your needs.
Sans mayo = sans fat:
*for those who don't like mayo try a mashed avocado.
Bigge bites can be better:
sometimes I use roma tomatoes or heirloom tomatoes halves for a variety and heartier serving.
A spicy kick:
for a tiny kick I add three dashes of my favorite hot sauce to the filling
Nothing goes to waste:
when using roma or heirloom tomatoes I occasionally seed, dice and dry the pulp. then genrly fold in to add to the filling. I have found this useful at large picnics to satisfy our heartier eaters without having to make several dozens.
Made it a meal:
I even have made it into a meal by chopping raw boneless skinless chicken breast in my food processor with the blade attachment.
Then fry with cooking spray or 1 or 2 tsp of olive oil or 1 -2 tsp of reserved bacon grease, like you would ground beef..once cooled
I then mix it with the other ingredients.
then fill as usual into the tomatoes...
my children, now grown, loved the BLTC finger food for dinner with a nice side of corn on the cob.
A speedy dinner for busy home chefs:
I make the BLTC bites ahead so weekday dinners are a breeze.
everyone can appreciate a dinner within 15 min or less of arriving home after a hot long summer day"

Reviewed Feb. 14, 2015

"I made these using roma tomatoes and cut them in half and scooped them out instead of cherry tomatoes - I also added a bit of chopped lettuce - chopped very small - the parm on top is what really makes this - good recipe"

Reviewed Feb. 8, 2015

"So tasty! I have had these before, and decided to make them for a gathering tonight. They were a big hit. I made 40 of them for 4 people and we ate them all. I found tomatoes that were between a cherry tomato and a roma tomato in size. I halved them, scooped them, filled them. Since they were more oval in shape didn't have the problem of them falling over. Instead of parsley I used fresh basil (that would be the "lettuce" in the title.) I didn't quite chop it small enough so sometimes we'd get a blast of basil- yummmm. Next time I would use low sodium bacon because I'm not used to much salt. I wondered about the amount of bacon, but it was fine. Yes, a pound of bacon for 16-20 tomatoes. I used half mayo and half nonfat greek yogurt to cut a few calories. It was a bit time consuming, but I like cooking and baking so it was fine, I find it relaxing."

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