I made these for my friend's birthday party and they were gone in no time! They are a bit time consuming so make sure you allow some extra time and if you can recruit a helper, all the better! I doubled the recipe but could have tripled it or more! I garnished with butter lettuce around the platter. I will be making these all the time!
Ingredients:
- 4 ounces bacon, chopped
- 3 tablespoons panko breadcrumbs
- 1 tablespoon freshly grated Parmesan
- 1 teaspoon mayonnaise
- 1/2 teaspoon lemon juice
- Pinch kosher salt
- 1/2 heart of romaine lettuce, shredded
- 6 to 8 cocktail or Campari tomatoes
Instructions:
Place the bacon in a small skillet; heat over medium heat until beginning to sizzle. Reduce the heat to medium low; cook until crisp and golden brown, about 8 minutes. With a slotted spoon, remove the bacon to a paper towel-lined plate, leaving the fat in the pan.
Add the breadcrumbs to the hot bacon fat; cook, stirring often, until lightly toasted and crunchy, about 3 minutes. Remove the breadcrumbs to a separate paper towel-lined plate, spread evenly, and then sprinkle with the Parmesan to melt slightly.
With a rubber spatula, mix together the mayonnaise, lemon juice and salt in a bowl. Add the shredded romaine; toss well to coat.
Cut a small amount off the bottom of each tomato to create a flat surface to sit on. (Very important! otherwise they roll all over!) Then cut off the tops as well. Run a small knife around the inside of the tomatoes to loosen the flesh. Using a 1/2-teaspoon measuring spoon, scoop out and discard the insides of each tomato (I used a small melon baller and it worked like a charm!)
Divide the bacon among the tomatoes, pushing it down slightly. Top with some of the romaine, followed by the bacon-Parmesan breadcrumbs. Serve at room temperature.
Source: Giada Video here
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