So, I was thinking about the BLT and decided to down scale it into an appie. Instead of making a sandwich and cutting it into little portions, I thought crispy bite-size BLTs would be fun. I wasn’t sure if we’d miss the bread, but all of my testers said it worked. Of course, they all love bacon and could be somewhat biased, so I sent some over to the neighbors for a second opinion. They all said, “Yup, tastes like a BLT, just crispy.”
If you MUST have bread, you could use the bread cups from Gale’s Mushroom Filled Toast Cups, instead of the wonton. It would be equally charming on your hors d’oeuvre tray.
I like an appetizer like this, where you can make some of it the night before. In this case, you can bake the cups and keep them in a zip lock bag. You can also prep the veggies and sauce. When you’re ready to assemble, just do the bacon. And how you like the bacon is up to you…soft, medium crisp, crispy, or almost cremated like Kerry’s mom would request. Yes, that’s actually how she liked it.
So, have fun with this one and make it your own.
12 wonton wrappers
about 18 really small cherry tomatoes, cut in half (if the cherry tomatoes are large, use less and cut into fourths)
about a cup of shredded lettuce
3 slices of bacon
2 T mayo
½ piece of garlic, grated (optional)
Spray a mini muffin lightly with oil. Press a wonton wrapper into it to form a cup, and spray with a bit more oil. Bake at 325 degrees for 3 to 5 minutes or until golden on edges. Watch them! They brown quickly. Set aside to cool.
Cook bacon according to how crispy you like it. Cut or break into small pieces.
Mix the mayo with a teaspoon of water. Add the optional grated garlic. Put into a zip lock snack bag and cut a small corner off.
Assemble the BLT cups with bacon, lettuce, and tomatoes. Drizzle with the mayo sauce.
Recipe by Pearl