Baby BLTs

    1 hour 30 min

    These little nibbles feature cherry tomatoes stuffed with a cool mixture of mayo, bacon and spring onion. They look great arranged on a platter of rocket.

    366 people made this

    Serves: 24 

    • 500g streaky bacon, cooked and finely diced
    • 125ml mayonnaise
    • 4 tablespoons chopped spring onions
    • 2 tablespoons chopped fresh parsley
    • 24 cherry tomatoes

    Prep:20min  ›  Cook:10min  ›  Extra time:1hr  ›  Ready in:1hr30min 

    1. Place bacon in a large, deep frying pan. Cook over medium high heat for 6 to 8 minutes, or until evenly brown. Once cooled, dice and set aside.
    2. In a bowl, stir together the mayonnaise, bacon, onions and parsley until well blended. Set aside.
    3. Slice each tomato in half lengthways. Using a melon baller or small spoon, scoop out the inside of each tomato and discard. Fill each tomato with the bacon mixture, and refrigerate for 1 hour. Serve chilled.

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    Reviews & ratings
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    Reviews in English (325)


    WOW!! These are certainly tasty little devils. My six year old loves them. I am not a huge tomato fan but I loved them too. Guests were fighting over the last one and decided to cut in half!! The only thing I think I might change next time is to use 1/2 mayo and 1/2 cream cheese (maybe garden vegetable). I just think that would help the "oily" consitancy. Thank you so much for the post, Angela. Update: Tried this with 1/2 mayo & 1/2 garden vegetable cream cheese. Even yummier!  -  21 Apr 2005  (Review from Allrecipes US | Canada)


    love 'em! some tips here: to prevent them from rolling around, don't cut the TOP off, cut the BOTTOM off and leave the top. also, I usually drain upside down of paper towel. one last thing - I use my food processor to get the bacon really chopped up, then fold in other ingredients.  -  14 Oct 2006  (Review from Allrecipes US | Canada)


    I suggest sprinkling salt in the tomato cavities after removing the seeds and pulp. Then, turn the tomatoes upside down on a paper towel for a short while to let the excess juices drain. The salt brings in a little extra flavor as well as pulling out some of the excess juice. Excellent recipe!  -  22 Dec 2004  (Review from Allrecipes US | Canada)