Who doesn’t love a BLT? These bite sized morsels are the perfect addition to a Summer barbeque. Keep all the delicious juices from the tomatoes to use for making pane e pomodoro (bread and tomatoes). Check back tomorrow for the “how to”.
40 large cherry tomatoes
3 – 4 leaves Romaine lettuce
8 slices bacon, cooked to crisp
2 Tbsp. sour cream
2 Tbsp. mayonnaise
3 oz. cream cheese
Cook bacon until crisp. Wash tomatoes, slice the top off and with a serrated knife or grapefruit spoon remove seeds and flesh. Turn upside down onto several layers of paper towels while making filling. In food processor pulse lettuce and scallions until finely chopped. Add bacon and pulse. Add sour cream, mayonnaise and cream cheese and pulse until well blended. Put mixture into a pastry bag or plastic bag and cut corner off to pipe filling into each tomato. Refrigerate for a few hours before serving allowing flavors to meld.
Drain tomatoes on papertowels before filling
Save all the tops, juice, seeds and pulp to make pane e pomodoro….