BLTs are as close as eating gets to heaven. They are the perfect mixture of bacon, mayo, and sweet tomatoes. They are perfect for a solo lunch, but not so ideal for a party, unless they are miniaturized. That is where this idea came from – I wanted a dish that was savory without beings sloppy, cute without being insubstantial. As a bonus, if you use turkey bacon, this dish is entirely kosher! I also wanted it to be a little spicy without being burn-your-brains-out hot. Feel free to change the amount of Tabasco sauce that you use in the croutons – they really get pretty spicy!
1 package bacon or turkey bacon, diced and sauteed until crisp
1 head of iceberg lettuce shredded, or package of shredded iceberg lettuce
18 large cherry tomatoes (like Campari tomatoes – each tomato should be about 2 bites)
1/2 cup mayonnaise (or more, to taste)
1 cup olive oil
2.5 oz. Tabasco sauce
4. Put the mayonnaise mixture in to a strainer over a bowl, then put that in the fridge and let it strain for at least 30 minutes. A lot of moisture will drain out and, once again, will prevent the bites from being soggy.
This is everything delicious. Fresh, creamy, salty, and crunchy. The bacon and lettuce stay crisp, and the mayonnaise mixture solidifies beautifully, staying perfectly in the tomato. The tomato itself stays dry and is the ideal vessel. The crowning touch is the crouton – the Tabasco gets incredibly spicy as it bakes, adding a bright, almost citrusy kick to the dish.
*Disclaimer: I was compensated for this recipe by Tabasco*