Cut a thin slice off of tops and bottoms of cherry tomatoes. Scoop out and discard fruit pulp and seeds using a very small spoon; set tomato shells aside. Stir together cream cheese and roasted garlic aioli. Transfer to a pastry or resealable plastic bag fitted with a round piping tip.
BLTs just became your new favorite appetizer. Skip the bread to keep these gluten-free and fill cherry tomato shells with cream cheese, bacon, and arugula.
Servings and Ingredients
|40 cherry tomatoes, (about 2 c.)|
|2 oz. Hy-Vee plain cream cheese, softened|
|¼ c. roasted garlic aioli|
|40 fresh baby arugula leaves|
|2 slice(s) Hy-Vee thick-cut bacon, crisp-cooked and crumbled|
|2 tbsp. Hy-Vee whole wheat panko bread crumbs, divided|
Things To Grab
- Small spoon
- Piping or resealable plastic bag
- Round pastry tip
Place 1 arugula leaf into each tomato shell; fill with cream cheese mixture. Top with crisp-cooked crumbled bacon and panko bread crumbs. Refrigerate until ready to serve or serve immediately.
Amounts Per Serving
- Total Fat: 3.5g
- Cholesterol: 5mg
- Sodium: 60mg
- Total Carbohydrates: 2g
- Protein: 1g