BLT Cocktail Tomatoes With Basil

Recipe Ingredients

24		Cherry tomatoes - (abt 1" dia)
		Salt - as needed
16		Thin bacon slices - cooked until crisp,
		Blotted, and crumbled
1/4 cup	36g / 1.3oz	Finely-diced iceberg lettuce
1/4 cup	59ml	Light mayonnaise
2 tablespoons	30ml	Minced fresh basil
2 tablespoons	30ml	Minced green onion
		Basil leaves or minced basil - for garnish

Recipe Instructions

Use a sharp knife (serrated is best) to cut a thin top from each tomato, just enough to remove the stem. Use a tomato shark (a small, round spoon-like tool with serrated edge) or the small end of a melon baller to remove and discard the seeds, leaving the shell intact. Lightly sprinkle the inside with salt.

Place the tomatoes, cut-side down, on a baking sheet lined with paper towels. Allow them to drain for 4 to 6 hours or overnight in the refrigerator.

Mix the crumbled bacon, lettuce, mayonnaise, minced basil and green onion in a bowl. (This can be made several hours ahead and refrigerated.)

To assemble, place the tomatoes, cut-side up, on a work surface. (To keep tomatoes stable, use a sharp knife to cut a small slice off the bottom, taking care not to cut through tomato). Fill each tomato with about 1/2 a teaspoon of the bacon mixture until just nicely mounded, using a small espresso or measuring spoon or pastry bag fitted with plain wide tip. Top each with a small basil leaf or minced basil, if using. Serve chilled.

This recipe yields 24 tomatoes.

Each tomato: 47 calories; 128 mg sodium; 6 mg cholesterol; 4 grams fat; 1 gram saturated fat; 1 gram carbohydrates; 2 grams protein; 0.31 gram fiber.

Source:
The Los Angeles Times, 12-16-2001

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