These bite-sized BLTs are quick and easy to toss together for your next picnic, barbecue or baby shower. We’re holding the mayo and letting avocado create a creamy, satisfying surprise inside! Make a classic BLT bite or choose tempeh bacon for your vegan/vegetarian friends!
The official start of summer may still be a month away, but here in New York the temperatures are warming up and things are really getting green outside, which means it’s time for al fresco dining! We started using our grill a few weeks ago and have enjoyed several meals outside on our patio already. It is glorious! I’m a big fan of outdoor dining, picnics and fun summer barbecues. There’s just something about enjoying good food in fresh air and sunshine, am I right? This month’s Recipe Redux challenged us to share a small plates recipe for just that kind of al fresco dining scene…
Small Plates For Sunny Days
Small bites are perfect for trying many different tastes. Take tapas style eating outside for al fresco dining or a simple picnic. Or maybe you’re serving small bites at a bridal or baby shower or a graduation party. Show us your healthy take on small plates and finger foods.
I started thinking about some of the recipes I have made for recent get-togethers and realized that they were all standard recipes that everyone loves…fruit salads, Caprese salad skewers, roasted veggies, etc. They were also all very simple to prepare, which I think is key. I mean, I love the idea of a Pinterest-perfect BBQ just as much as the next girl, but who has time to create all these fancy dishes? While scrolling through our culinary catering social media pages at work, I came across a photo of the cutest little BLT tomato cups (so Pinterest-perfect!) and I knew I wanted to recreate them for this month’s challenge.
Talk about adorable! And so simple–just four ingredients come together to create a tasty appetizer that is sure to impress at your next picnic or summer barbecue. Plus, they have bacon! Everyone loves bacon, right? In fact, bacon is the only meat this plant-based eater is ever tempted by anymore. The more I come to know about mindful eating, the more this makes sense to me. Bacon is a comfort food that smells incredible as it is cooking, tastes salty and delicious, and has just the right amount of crisp and crunch when cooked to perfection. It’s a food that can engage all of the senses and although bacon hasn’t passed my lips in over 5 years, I can remember exactly what the experience of eating it is like.
I tested these BLT bites out at our CrossFit gym using “real” bacon (Applegate Sunday Bacon if you’re curious), but made myself a batch using tempeh bacon (LightLife brand is my jam). Both were well received and I’d venture to say you might not be able to tell the difference. IMO, the avocado adds a perfect touch of creaminess, but is totally optional if you’re going for traditional BLT flavors.
- 12 Campari tomatoes
- 1 head Romaine, washed and chopped
- 4-6 slices bacon (or tempeh bacon for vegans…I like LightLife Fakin’ Bacon)
- 1/2 avocado, chopped
- S&P to taste
- Heat a skillet to medium heat and cook bacon (or tempeh bacon) until crisp.
- While bacon/tempeh is cooking, wash tomatoes and slice stems/tops off.
- Use a spoon or small paring knife to scoop out seeds and guts (discard or reuse in stocks and sauces). Place tomatoes cut side up on a plate or platter.
- When bacon is done cooking, place on a paper towel to remove excess grease. Chop finely.
- Combine chopped lettuce, bacon and avocado in a small bowl. Season to taste with salt and pepper.
- Fill tomatoes with bacon, lettuce, avocado mixture and serve.
Need more ideas for small plates recipes? You’re in the right place! Click the links below for other fabulous tapas-style recipes from fellow Recipe Reduxers.