Blt Cocktail Tomatoes With Basil Recipe

• 24 x cherry tomatoes - (abt 1" dia) Salt as needed
• 16 x thin bacon slices cooked till crisp, blotted, and crumbled
• 1/4 c. finely-diced iceberg lettuce
• 1/4 c. light mayonnaise
• 2 Tbsp. chopped fresh basil
• 2 Tbsp. chopped green onion Basil leaves or possibly chopped basil for garnish

1. Use a sharp knife (serrated is best) to cut a thin top from each tomato, just sufficient to remove the stem.
2. Use a tomato shark (a small, round spoon-like tool with serrated edge) or possibly the small end of a melon baller to remove and throw away the seeds, leaving the shell intact.
3. Lightly sprinkle the inside with salt.
4. Place the tomatoes, cut-side down, on a baking sheet lined with paper towels.
5. Allow them to drain for 4 to 6 hrs or possibly overnight in the refrigerator.
6. Mix the crumbled bacon, lettuce, mayonnaise, chopped basil and green onion in a bowl.
7. (This can be made several hrs ahead and refrigerated.)
8. To assemble, place the tomatoes, cut-side up, on a work surface.
9. (To keep tomatoes stable, use a sharp knife to cut a small slice off the bottom, taking care not to cut through tomato).
10. Fill each tomato with about 1/2 a tsp.
11. of the bacon mix till just nicely mounded, using a small espresso or possibly measuring spoon or possibly pastry bag fitted with plain wide tip.
12. Top each with a small basil leaf or possibly chopped basil, if using.
13. Serve chilled.
14. This recipe yields 24 tomatoes.

tomatoes, thin bacon, light mayonnaise, fresh basil, green onion

Taken from cookeatshare.com/recipes/blt-cocktail-tomatoes-with-basil-87256 (may not work)