After cooking the bacon, leave the fat in the pan. Add the
breadcrumbs to the hot bacon fat and cook, stirring often, until
slightly toasted and crunchy, about 3 minutes. Put breadcrumbs onto
a separate paper towel lined plate and spread out evenly. Sprinkle
with 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 very small amount off the bottom of each tomato to create a
flat surface. Cut off tops as well. Run a small knife around the inside
of the tomatoes to loosen the flesh. Using a very small spoon, scoop
out and discard the insides of the tomato.
Divide the bacon among the tomatoes, pushing it down slightly. Top
with romaine, then bacon-parmesan breadcrumbs. Serve at room
temperature.
Originally Submitted
10/27/2024
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