Bacon and I don’t keep a very steady relationship. Sometimes I love it, sometimes I want nothing to do with it. Right now we’re in a love the taste, but can’t stand smelling it later in the house phase. My pregnant nose is pretty picky as of late. But when a recipe starts with these beautiful crisp strips, how can you not fall in love with it? I just open a lot of windows to air out the smell after it’s done cooking.
I’m so glad I was given Jessie Weaver’s blog the Vanderbilt Wife to choose a recipe from for my Secret Recipe Club post just so I could find these BLT bites. Jessie is married and is a stay-at-home mama to 3 kiddos. You can tell in her posts that she loves her family and thanks God daily for his grace. Love that.
While these little bites do take a little work to prep – mainly the little tomato hollowing out – the end result is so worth the effort. I knew instantly upon looking through her recipe index that I had to make these. It just happened to work out well that I had the perfect occasion on Saturday to share them since we were having Jacob’s parents and great grandma over for dinner to our new place (we moved on Tuesday!). They were all big fans as well.
The filling was a mixture of crispy bacon bits, green onion, plain greek yogurt, mayo and parmesan cheese. It made quite a bit and goes a long way since not much gets added into the tomatoes.
I made a mixture of tomato bites, using tomatoes I harvested from my old garden and some from the new garden I inherited here. I also baked fresh mushrooms in the oven to soften them up a bit before filling (I tossed them in olive oil and sprinkled them with sea salt and baked at 350F for about 15-20 minutes). I also took some thick cucumber slices and hollowed them out shallowly and added the filling into them. Cukes from my mama’s garden – garden fresh rocks! I loved the variety and all we’re super tasty. Such a great way to use up a mixture of different veggies you have on hand.
Recipe slightly adapted from here
- 2 packages Campari tomatoes (or substitute cherry or grape, but Camparis are SUPER sweet)
- 1 lb. bacon, cooked crisp and crumbled
- 1/4 cup plain greek yogurt
- 2 TBSP mayonnaise
- 3 green onions, white and light green parts, chopped finely
- 3 TBSP grated parmesan cheese
- Prep your filling by adding the bacon, yogurt, mayonnaise, green onions and parmesan into a bowl. Mix until combined.
- Take your tomatoes and slice the tiniest sliver of off the bottom of the tomato. This will help it to keep from falling. Next take a small slice off of the top of the tomato and scoop out the pulp to create an area for the filling to go. Lay them top side facing down to drain a bit while you prep all of the tomatoes.
- Flip the tomatoes right side up and spoon in the filling. They keep well in the fridge until you are ready to serve.
- Remember, other veggies work great as vehicles for the filling as well!
What’s your relationship like with bacon? Would you choose tomatoes, cucumber, mushrooms or something else? Aren’t they just adorable little bites?
I’m off to unpack all-the-boxes while the kiddos nap then head out to enjoy some of this with them. I hope your week starts out wonderfully!