MINI BLT's
>From The Best American Recipes: 2003-2004. INGREDIENTS 16 slices Pepperidge Farm white sandwich bread 1/2 head iceberg lettuce 1 pound sliced bacon 1 1/4 pounds cherry tomatoes 3 to 4 tablespoons Hellmann's mayonnaise Salt and pepper to taste Preheat oven to 450 degrees. With a rolling pin, flatten each slice of bread to cardboard thinness (cutting off crusts will facilitate this). Cut 4 rounds from each slice with 2-inch cookie cutter. Press rounds into minimuffin pans to form shallow cups and bake until colored, about 6 to 7 minutes. Cool 1 to 2 minutes, then invert onto a rack and let cool to room temperature. These can be stored in airtight container for several days; their texture should remind you of toast: crisp yet slightly soft on the inside, without being tough or brittle. Note: For crackerlike canapes, bake each round flat on a baking sheet. Choose largest and most perfect lettuce leaves. Cut out toughest ribs and cut leaves into strips 3/4 inch wide. Piling up a few strips at a time, cut crosswise into fine shreds about 1/16 inch wide. Stop when you have 1 1/4 cups. Fry bacon until very crisp; drain and crumble into pieces the size of peppercorns. Halve cherry tomatoes, squeeze out seeds and juice and cut flesh into 1/8-inch cubes. You should have 1 1/4 cups. Combine bacon, lettuce and tomato in large bowl. Stir in 3 tablespoons mayonnaise, adding a little more if needed to bind mixture; be careful not to add so much that filling is soggy. Season with salt and 8 to 12 turns of pepper mill. Fill each bread cup with a generous portion of BLT mixture and serve immediately. Delma --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
