Mini Blts

Total Time: 26 mins Preparation Time: 20 mins Cook Time: 6 mins

Ingredients

• 2 large egg yolks
• 1 teaspoon dijon mustard
• 1/2 lemon, juice of
• 1 cup oil, such as canola or 1 cup olive oil
• 8 slices bread
• 1/2 small head romaine lettuce
• 1/2 lb cooked bacon
• 1 pint grape tomatoes, halved
• 1/2 bunch chives, chopped
• coarse salt & freshly ground black pepper

Recipe

• 1 using a medium bowl, whisk together egg yolks, mustard, and lemon juice until smooth. add the oil, a drop at a time, whisking until the mixture starts to thicken. season with salt and pepper. transfer to an airtight container and refrigerate until needed.
• 2 heat oven to 450°f using a rolling pin, flatten each slice of bread to 1/8-inch thickness. using a 2-inch cookie cutter, cut 4 rounds from each slice of bread. press rounds into mini-muffin pans forming shallow cups and bake until light brown, about 6 minutes. cool slightly, transfer to a wire rack and cool completely. store in an airtight container.
• 3 remove center rib of lettuce leaves and cut leaves into 1/8-inch strips.
• 4 using a large saute pan over medium heat, cook bacon until crisp. drain on paper towels, crumble and set aside.
• 5 using a large bowl, toss together bacon, lettuce and tomato. add 2 tablespoons mayonnaise, adding more if needed just to bind mixture. season with salt and pepper.
• 6 fill toasted cups with a heaping teaspoon of the bacon mixture, sprinkle with chives and serve immediately. store remaining mayonnaise in an airtight container, refrigerated up to 2 days.