- 1 lb (450 g) Campari tomatoes (10-12)
- 3 slices uncooked bacon
- 1 cup (250 mL) baby arugula
- 1/4 cup (50 mL) mayonnaise
- 2 oz (60 g) cream cheese, softened
- 2 tsp (10 mL) Chipotle Rub
- 10-12 seasoned croutons
Slice ¼-in. off of top of tomatoes; carefully scoop out flesh and seeds with large loop of Core & More. Place bacon in Small Ridged Baker; cover with paper towel. Microwave on HIGH 5 – 7 minutes or until bacon is crisp. Cool completely and cut into 1-in. pieces. Place 2 – 3 baby arugula leaves into each tomato.
For filling, process mayonnaise, cream cheese and rub in Manual Food Processor until well blended. Transfer mixture to a small resealable plastic bag. Trim corner and pipe filling into tomatoes. Insert one piece of bacon into mayonnaise mixture. Top with one crouton into center of each tomato. Serve immediately.
- 10-12 servings