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Magnolia's Rec: Tomato bacon Tarts

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Joined: Dec 10, 2005

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Posted to Thread #3589 at 5:35 pm on Sep 19, 2006

I have made these numerous times....Very, very good. I do make them ahead and reheat. Also, I have cheated during the winter and used canned, chopped tomatoes. It is a very forgiving recipe. You can add lots of different cheeses/spices.

COML for her original post which includes the arthichoke tarts (Another keeper)
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Bacon Tomato Cups

6-8 strips bacon cooked and drained
1 cup grated Swiss cheese
cup chopped fresh parsley
1 small onion chopped
cup mayonnaise
1 large tomato-seeded
1 container commercial Biscuit dough (i.e.,
Hungry Jack)

Crumble bacon and combine the first six
ingredients. Mix well

Pull a small section of biscuit dough and
press into a mini muffin pan section (press
to form a mini cup.) (Use Hungry Jack . . .
I usually find that I can separate each
individual biscuit into 3-4 pieces. Flatten
each a bit between your fingers before
shaping into tart pan.)

Scoop a tablespoon of the bacon mixture into
cup. Repeat.

Bake until lightly brown, approximately 20
minutes at 350.

Link: tomato bacon tarts and artichoke tarts from Magnolia


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