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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.

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Set aside. To assemble the BLT Bites, spread about ½ teaspoon of the dill mayonnaise on one side of a bread round. Skewer the round on a toothpick with the mayonnaise side up. Slide a piece of the lettuce, a slice of tomato and a piece of bacon on the toothpick. Place on a large serving platter.

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Directions. Cut a thin slice off the top of each tomato. Scoop out and discard pulp; invert tomatoes on paper towels to drain. Pipe mayonnaise into tomatoes. Roll lettuce pieces. Insert into tomato centers. Repeat with croutons and bacon. Sprinkle with pepper.

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Directions. Cut a thin slice off each tomato top. Scoop out and discard pulp. Invert the tomatoes on a paper towel to drain. In a small bowl, combine the remaining ingredients. Spoon into tomatoes. Refrigerate for several hours.

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Instructions. Preheat oven to 350 degrees F. In a medium bowl mix together cream cheese, Cabot Farmhouse Cheddar, and bacon. Place prepared phyllo cups on a baking sheet. Place a tablespoon of the cheese mixture into each cup. Bake for about 15 minutes or until cheese is melted and slightly browned on top. Remove from oven.

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Whisk all the mayo ingredients together in a small bowl. Transfer the mayo to a small pastry bag. 3 tablespoons mayonnaise, 2 teaspoons adobo sauce, 1 teaspoon freshly squeezed lime juice, ½ teaspoon soy sauce, ¼ teaspoon sea salt, Optional: 2-3 drops liquid smoke. Tuck a piece of arugula into each cherry tomato.

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Preheat the oven to 450 degrees F and lightly grease a mini-muffin pan. Flatten each slice of bread with a rolling pin, and cut 4 rounds from each slice with a 2-inch cookie cutter. Press the rounds into the mini-muffin pans to form shallow cups. Bake until lightly browned, about 6 minutes. Cool on a wire rack.

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Place the smaller bacon piece in the bottom of the muffin well, pressing it down making a cup shape. Bake for 20-30 minutes until bacon is crisp. Remove the bacon cups from the muffin pan, and allow to cool on a paper towel or parchment paper to drain a little.

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Instructions. Preheat oven to 325ºF. Line your muffin tin cups with the wonton skins. Cook for 10 minutes or until golden brown. Spread light mayonnaise thinly on the bottom and sides of the wonton skins. Lay bacon pieces on the bottom of each wonton cup. Add romaine, tomatoes, shredded cheese, and bacon bits on top. Enjoy!

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Preheat oven to 375°. Spray two muffin tins with cooking spray. Roll out crescent roll dough to make large, seamless rectangle. Using a biscuit cutter (or the rim of a drinking glass), cut out 24 circles from the dough. Press one circle into each muffin cup. Combine remaining ingredients in large mixing bowl and mix well.

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HOW TO MAKE BLT BITES: Cut a thin slice off the stem end of each tomato, and scoop out and discard the pulp. Drain the tomatoes, cut side down, on paper towels for 10 minutes. Meanwhile, combine the remaining ingredients in a small bowl. Stir gently to mix well.

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Bake the baguette slices in the preheated oven for 8-10 minutes, or until they are golden and crisp. Remove from the oven and let them cool slightly. In a small bowl, mix the mayonnaise and chopped basil. Season with salt and pepper to taste. Spread a thin layer of the basil mayonnaise on each crostini.

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Arrange the Phyllo Shells on a plate or platter. Add the mayonnaise, sour cream, chopped lettuce, and bacon pieces to a medium bowl, and stir well to combine. Fill each Phyllo Shell with some of the filling. You can use a spoon or a piping bag. Add a tomato half to the top of each filled Phyllo Shell.

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Repeat to make three more cups. Bake until crispy, about 20 minutes. Let cool for 5 minutes, then remove from tin. Step 3 Make dressing: In a medium bowl, whisk together Greek yogurt, lemon juice.

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That's great for large parties when you need a lot of bacon. Just chopped the bacon, lettuce and tomato finely, so you can taste all the little bites in one cup. Add mayo, salt and pepper to taste and mix well. Fill all the cups and serve. Try not to make these to far ahead are the cups will get soggy.

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Instructions. Preheat the oven to 350 degrees F and line a baking sheet with foil topped with a sheet of parchment paper. Cut each strip of the bacon in 6 squares, for a total of 36 squares. Arrange on the prepared baking sheet and bake until bacon is browned and crispy, about 20 minutes. Drain on paper towels.