BLT Bites Recipe
- 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
- Cut a thin slice off of each tomato top. Scoop out and discard pulp. Invert the tomatoes on a paper towel to drain.
- In a small bowl, combine the remaining ingredients. Spoon into tomatoes. Refrigerate for several hours. Yield: 16-20 appetizer servings.
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for BLT Bites(45)
Sort By :
I recently made these for a baby shower, they are extremely time consuming but well worth it!!!! I made forty of them and within the first 15 minutes of putting them on the table they were all gone!!!! they look very appetizing and taste wonderful!!! I was a little concern that the mayonnaise was going to be too overpowering but they were fantastic !!! I would recommend these to anyone who wants to make a get together that much more special!! its worth the effort!!!
These were good, but somewhat labor intensive. I used an apple corer to scoop out the guts of the tomato and it worked well.
Just made these . AWESOME !!! I didn't think they were that difficult . Used small curved paring knife to take out core and pulp of cherry tomato. My cherry tomatoes were bigger cherry tomato making it easy to fill . Also used a small baby feeding spoon or small relish spoon to fill and it was just the right size to round off the top. The flavor is great I used basil instead of parsley . Diffidently will be making theses Many times in the future.m
These are delicious. When we take them places people always ask what they are, but once they have one they keep coming back for more.
This recipe is awesome. I make this every year around the holidays and everyone loves them. I noticed a lot of people are saying it is too time consuming. I have never had this problem due to changes I made in the recipe. I use 1 package of the Oscar Meyer real bacon bits, ¼ cup of mayo, and ¼ cup of chive and onion cream cheese (do not use 1/3 fat, it makes it too runny and does not have as much flavor), I have noticed others do this too. I also use parsley from my spice rack instead of fresh. Everything else is per the original recipe. I use a small paring knife to cut the tops and scrape out the insides. I also use a Ziploc sandwich bag and cut a small hole in the corner to easily fill the tomatoes. I have been making it like this from day one and they always turn out amazing.
More Recipe Collections
- All Taste of Home Magazine Recipes >
- Appetizers >
- Cheese Recipes >
- Cold Appetizer Recipes >
- Cold Finger Food Recipes >
- Comfort Food Appetizers >
- Comfort Food Recipes >
- Easy Appetizers >
- Finger Food Recipes >
- Finger Foods & Finger Food Recipes >
- Hors d'oeuvre Recipes >
- Party Appetizers >
- Potluck Appetizers >
- Potluck Recipes >