Homemakers of the 50s loved fast & easy to prepare sandwiches. One of their favorites was the inspiration for these tomato canapés.
BLT Tomatoes Yield: 20 grape or cherry tomatoes
20 grape or cherry tomatoes
Salt
About 1/4 cup mayonnaise
About 2 to 3 tablespoons of grated Cheddar cheese
Coarse salt and black pepper to season
About 1/4 cup finely chopped Romaine lettuce
Chives for garnish, if desired
1. Cook bacon until crisp. Drain; chop very fine and set aside.
2. If using grape tomatoes, lay each one on its side – trim a thin slice off one side to create a flat bottom. Trim a thin slice off the other side. Or, if using a cherry tomato, trim off thin slices from both the top and bottom.
3. Carefully scoop out seeds and discard. Lightly salt inside of tomato shells and invert on paper towels for about 15 minutes.
4. In a food processor, combine mayonnaise and Cheddar cheese and pulse a few times to break down cheese and to blend mixture.
5. Spoon mayonnaise-cheese mixture into tomatoes; press some bacon on top and sprinkle with finely chopped Romaine lettuce.
6. Place tomatoes on a paper lined tray; cover and chill.
7. Transfer tomatoes to a tray garnished with chives, if desired.
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