Read an Excerpt
Mini BLT Cups
8 slices white bread
6 strips bacon, cooked and crumbled
1 1/4 cups shredded romaine lettuce
1 pound ripe tomatoes, cored, seeded and finely chopped
3 tablespoons mayonnaise
salt and pepper
Preheat oven to 450 degrees and lightly grease a mini muffin pan.
Flatten each slice of bread with a rolling pin and cut 3 rounds from each slice using a 2-inch cookie cutter. Press the rounds into the mini muffin pan to form shallow cups and bake until lightly browned, about 6 minutes. Cool on a wire rack.
Combine the bacon, lettuce, and tomatoes in a bowl. Stir in mayonnaise, salt, and pepper. Fill each bread cup with a generous portion of the BLT mixture and serve immediately. Makes 24 cups.