BACON and TOMATO CUPS

BACON and TOMATO CUPS

“tomato, bacon and basil dip---tucked into individual biscuit cradles—is reminiscent of a classic BLT.”


8 slices bacon
1 tomato, chopped
½ onion, chopped
3 oz. shredded Swiss cheese
½ cup mayonnaise
1 tsp. dried basil
1 (16-oz.) can refrigerated buttermilk biscuit dough


Preheat oven to 375^. Lightly grease a mini muffin pan.

In a skillet over medium heat, cook bacon until evenly brown. Drain on a paper towel. Crumble bacon into a medium mixing bowl, and mix with tomatoes, onion, Swiss cheese, mayonnaise and basil.

Separate biscuits into halves horizontally. Place each half into cups of the prepared Mimi muffin pans. Fill each biscuit half with bacon mixture.

Bake from 10-12 minutes in the preheated oven, or until golden brown.


Yield: 15 servings.