- 30 cherry tomatoes
- 3/4 cup reduced-fat mayonnaise
- 2 Bibb or Boston lettuce leaves, torn into 1-inch pieces
- 1/4 cup salad croutons, broken into pieces
- 3 bacon strips, cooked and crumbled
- Coarsely ground pepper
- Cut a thin slice off the top of each tomato. Scoop out and discard pulp; invert tomatoes on paper towels to drain. Pipe mayonnaise into tomatoes.
- Top each with a piece of rolled up lettuce, croutons and bacon. Sprinkle with pepper. Cover and refrigerate up to 1 hour. Yield: about 2-1/2 dozen.
Originally published as Mini BLT Appetizers in Taste of Home's Holiday & Celebrations Cookbook Annual 2013, p194
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