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BLT Tomato Cups

BLT Tomato Cups
  • Prep 30 min
  • Total 30 min
  • Servings 24
Five ingredients, three steps and 30 minutes are all it takes to make these delicious BLT appetizers.
Updated July 6, 2010

Ingredients

  • 6 slices bacon, cut into 1/2 inch slices
  • 12 small plum (Roma) tomatoes
  • 3 cups coarsely chopped romaine lettuce (6 leaves)
  • 2 tablespoons ranch dressing
  • 2 tablespoons coarsely crushed garlic and butter flavor croutons

Steps

  • 1
    In 10-inch nonstick skillet over medium heat, cook bacon 5 to 7 minutes until crisp; drain on paper towels.
  • 2
    With serrated knife, cut each tomato in half crosswise. Using teaspoon, scoop out seeds and pulp from each tomato half, leaving enough tomato for a firm shell. If necessary, cut small slice from bottom so tomato half stands upright.
  • 3
    In medium bowl, combine lettuce and ranch dressing. Using small tongs or fingers, fill tomato shells evenly with lettuce mixture. Sprinkle with bacon and croutons. Serve immediately or refrigerate for up to 1 hour before serving.

  • If desired, sprinkle evenly with about 2 tablespoons of finely shredded Cheddar cheese.

Nutrition Facts

Serving Size: 1 Appetizer
Calories
25
Calories from Fat
15
Total Fat
1 1/2g
2%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
60mg
3%
Potassium
90mg
3%
Total Carbohydrate
1g
0%
Dietary Fiber
0g
0%
Sugars
0g
Protein
1g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
8%
8%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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