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.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
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
Ingredients
Serves 20
| Quantity | Ingredient | Add |
|---|---|---|
| 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
Directions
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.
Nutrition facts
Servings
45 Calories per serving
2 BLT bites
Amounts Per Serving
- Total Fat: 3.5g
- Cholesterol: 5mg
- Sodium: 60mg
- Total Carbohydrates: 2g
- Protein: 1g
Daily Values
0%
Iron 0%
0%
Calcium 2%
0%
Vitamin D 0%
0%
Potassium 2%