Tasty Tuesday

Today's recipe is easy, delicious, and perfect for your next summer luncheon. By creating a refreshing twist on a classic sandwich, these bite sized BLTs are sure to impress your hardest critic!

Bite Sized BLTs 

by Marilou Suszko (Our Ohio)

Ingredients 
24   slices soft white sandwich bread
1/4  head iceberg lettuce, finely shredded (about 1 ¼ cups)
1/2  pound ripe tomatoes, seeded, juiced and drained
1/2  pound bacon, cooked, drained and  crumbled
2-3 tablespoons good quality mayonnaise

Salt and freshly ground pepper, to taste

Directions
Preheat oven to 450 degrees.

Flatten each slice of bread with a rolling pin. Using a 2½-inch cookie cutter, cut 1 round from each slice of bread. Tuck the rounds into mini muffin pans and bake until lightly toasted, about 6 minutes. Cool for a few minutes then invert onto a baking rack and cool completely.

**Remember, these can be made up to two days ahead of time and stored in an airtight container.

In a medium bowl, combine the lettuce, tomatoes, bacon and 2 tablespoons of mayonnaise. If necessary, add more mayo but be careful not to make the mixture soggy. Season with salt and pepper.
Fill each toasted bread cup with the mixture and serve immediately.

One recipe makes 12 appetizer servings. Enjoy!

xo,
 A&K

[sources: ourohio.org]