Bite Sized Appetizers - Mini B.L.T Cups

• Meat

  • 1/4 cup Bacon, crisp cooked
  • 24 small pieces Bacon

• Produce

  • 24 Grape tomatoes
  • 24 small pieces Lettuce

• Refrigerated

  • 1 Egg yolk

• Condiments

  • 1 tsp Chipotles in adobo sauce
  • 1/2 tsp Dijon mustard
  • 1 tsp Lemon juice, Fresh Squeezed
  • 3 drops Liquid smoke
  • 1/2 tsp Miso
  • 1/2 tsp Soy sauce

• Baking & Spices

  • 1 Salt
  • 3/4 tsp Sugar

• Oils & Vinegars

  • 1/2 cup Grape seed or other neutral flavoured oil

Found on theendlessmeal.com

Description

Ingredients

• 24 grape tomatoes
• 24 small pieces of lettuce, such as arugula or baby spinach
• ¼ cup crumbled crisp cooked bacon (about 3 pieces)
• 24 small pieces of bacon for garnish (about 2 pieces)
• 1 egg yolk, at room temperature
• 1 teaspoon fresh squeezed lemon juice
• ½ teaspoon Dijon mustard
• ½ cup grape seed or other neutral flavoured oil (not olive!)
• 1-2 teaspoons of chipotles in adobo sauce
• ½ teaspoon soy sauce
• ½ teaspoon miso
• ¾ teaspoon sugar
• 3-4 drops of liquid smoke
• Salt to taste

Directions

• In a medium bowl whisk together the room temperature egg yolk with the lemon juice and Dijon mustard. Very slowly add the oil in a small stream while whisking constantly. If the oil starts to build up and not become incorporated stop pouring and whisk the aioli aggressively. Continue whisking and pouring the oil in slowly until it is completely incorporated.
• Combine all other ingredients in a small blender; I like to use the magic bullet for this. Blend well and then stir into the aioli. Salt to taste.
• Cut the bottoms of the tomatoes off (they will stand on their tops.) Gently squeeze and roll the tomatoes between your fingers to remove the pulp. (Can be made up to 1 day ahead)
• Stuff 1 piece of arugula (or other lettuce) into each tomato cup. Then place ½ teaspoon of the crumbled bacon (you don’t need to be exact here!) into each. Top with a squeeze of chipotle aioli and a piece of bacon for garnish.