Tomato Bacon Canapés

Tomato Bacon Canapes | Pinky's PantryAll the uproar over Paula Deen made me think of her Tomato Bacon Canapes. I watched her make these on her show “Paula’s Home Cooking” on the Food Network years ago. I tried it at home and have made it several times since then. It’s delicious, albeit not exactly diet-friendly. If you’re looking for a low-fat appetizer, this isn’t it but it’s so good that you just won’t care. Who doesn’t love a BLT sandwich? This has all the ingredients of a classic BLT and then some! It’s delicious and is great for the occasional cocktail party. It’s easy to make and I have to admit, every last one has been wolfed down each time I’ve served it!

NOTE:  I didn’t have mini phyllo shells when I made the canapés pictured, so I used regular phyllo sheets that I cut into little squares and pressed into mini muffin cups. I layered 2 little squares into each muffin cup, brushing each layer with a little melted butter, and then prebaked them at 350º for about 8 minutes until they were a pale golden brown before proceeding with the canapé recipe. You could save yourself some work by buying the ready-to-use mini phyllo shells but if they’re unavailable in your area, just cut regular phyllo dough sheets into little squares like I did.Tomato Bacon Canapes | Pinky's Pantry

TOMATO BACON CANAPÉS

  • 1 pkg. mini phyllo shells
  • ¾ cup finely diced tomatoes
  • 2 tsp. finely diced onions
  • 1 tsp. finely chopped fresh basil leaves
  • ½ tsp. Paula Deen’s house seasoning (see recipe below)
  • ¼ cup mayonnaise
  • ½ cup packed shredded mozzarella cheese
  • 2-3 strips of bacon, fried crisp and finely crumbled
  1. Preheat oven to 350°.
  2. Place the diced tomatoes in a colander or sieve.
  3. Sprinkle with the onion, basil and house seasoning, and toss to coat.
  4. Allow to drain, stirring occasionally.
  5. Fill each phyllo shell with a scant tablespoon of the tomato mixture.
  6. Stir together the mayonnaise and mozzarella.
  7. Frost the top of each shell with a scant tablespoon of the mayonnaise-mozzarella mixture.
  8. Top each shell with a little crumbled bacon.
  9. Bake the filled shells for 10-12 minutes.
  10. Serve hot.

PAULA DEEN’S HOUSE SEASONING:

  • 1 cup salt
  • ¼ cup black pepper
  • ¼ cup garlic powder

Mix all ingredients together and store in an airtight container for up to 6 months.

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