Cheesy Bacon and Tomato Cups
- 4 slices bacon
- 12 slices firm white sandwich bread
- 2 green onions
- 3-4 firm ripe plum tomatoes, divided
- 4 oz (125 g) Swiss cheese (1 cup/250 mL grated), divided
- 1/4 cup (50 mL) light mayonnaise
Preheat oven to 400°F (200°C). Cook bacon in (8-in./20-cm) Sauté Pan over medium heat 4-5 minutes or until crisp. Drain on paper towels. Roll up bacon in paper towels and squeeze to crumble; set aside.
Meanwhile, remove crusts from bread with Utility Knife. Press 1 bread square into each well of Brownie Pan (see Cook’s Tips).
Thinly slice green onions; set aside green tops for garnish. Place remaining onions in Classic Batter Bowl. Cut 2 of the tomatoes in half lengthwise; remove seeds. Dice tomatoes; add to batter bowl and set aside.
Slice remaining tomatoes into 12 slices with Simple Slicer on #3 setting. Using Microplane® Adjustable Coarse Grater, grate cheese.
Add ½ cup (125 mL) of the cheese, bacon and mayonnaise to batter bowl; mix well with Small Mix ‘N Scraper®. Using Medium Scoop, fill each toast cup evenly with tomato mixture. Top each with 1 tomato slice. Sprinkle evenly with remaining cheese.
Bake 7-8 minutes or until cheese is melted. Garnish with green onion tops. Serve with Mini Nylon Serving Spatula.
- 12 servings of 1 appetizer
Nutrients per serving:
U.S. Nutrients per serving (1 appetizer) : Calories 170, Total Fat 9 g, Saturated Fat 4.5 g, Cholesterol 25 mg, Sodium 290 mg, Carbohydrate 13 g, Fiber 1 g, Protein 8 g
The Brownie Pan maintains the shape of the bread squares while baking (see Step 2).
Instead of throwing out the leftover crusts, make breadcrumbs! Process crusts in Manual Food Processor; place in resealable plastic bag and freeze.
For added flavor, you can add ½ tsp (2 mL) Smoky Applewood Rub to the tomato mixture in Step 5.