If you're looking for a bite-sized appetizer with all the classic flavors of a traditional BLT, these mini BLT canapes are a solid choice.
16 slices white sandwich bread, crusts removed
1 1/4 cup finely shredded iceberg lettuce
1 pound sliced bacon, cooked and crumbled fine
1 1/4 pound ripetomatoes, finely diced
3 1/2 tablespoons mayonnaise, or as needed
salt and black pepper
Preheat the oven to 450 degrees F.
Roll each slice of bread out with a rolling pin until it is very flat. Using a 2-inch cookie cutter, cut out rounds from the flattened bread.
Press each bread circle into ungreased mini-muffin cups. Place in the oven and bake for 6 minutes or until crisp and lightly browned. Remove from the oven and let the bread cups cool for 2 minutes then remove to a wire rack to cool completely.
In a bowl, mix together the shredded lettuce, crumbled bacon, and diced tomato. Stir in just enough mayonnaise to bind the ingredients. Season as needed with salt and pepper.
Fill each cooled bread cup with the BLT mixture. Serve immediately.
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reviews & comments
November 7, 2016
I made these for an office party and they were a big hit! They tasted exactly like miniature BLT's and didn't last long at the table. I definitely would recommend making these as close to serving time as possible so that the lettuce stays crisp and the tomatoes don't make them watery. I know the recipe says to squeeze out the juice but the tomato pieces retain some of their moisture, of course.
September 23, 2009
There is a typo in the recipe. For 64 canapes, you will need 16 slices of bread, not 6.