Mini BLT Tomato Cups
Prep: 20 minutes plus standing
Cook: 8 minutes • Makes: 24 cups
24 cherry tomatoes
1/4 (8-ounce) package cream cheese, softened
2 tablespoons mayonnaise
1/8 teaspoon fresh ground black pepper
1/4 cup packed baby arugula
1.In large skillet, cook bacon over medium heat 8 minutes or until crispy, stirring occasionally. Transfer to paper towel-lined plate; cool. Crumble into bite-size pieces.
2.With sharp knife, trim off about 1/8-inch-thick slice from stem end of tomatoes. With 1/4 teaspoon measuring spoon, carefully scoop out pulp and seeds from tomatoes making sure bottom and side of tomatoes are intact. Place tomatoes, cut side down, on paper towel-lined cookie sheet; let stand 10 minutes to drain.
3.In small bowl, combine cheese, mayonnaise and black pepper until smooth. Transfer to small zip-top plastic bag; snip off bottom corner. Place 1 arugula leaf in each tomato; fill with cheese mixture. Top with bacon pieces.
Approximate nutritional values per serving (1 cup):
24 Calories, 2g Fat (1g Saturated), 4mg Cholesterol,
37mg Sodium, 1g Carbohydrates, 0g Fiber, 1g Protein