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| BLT Cups |
"These appetizers are easy to make and very addictive. I have converted tomato-haters to lovers of these BLT cups. I love that they can be made ahead of time and then a quick spoonful in a cup to serve. You can never make too many - they will fly in a second. The BLT mix can be made in advance and kept refrigerated. Remove from fridge 1/2 hour before serving. You can use butter instead of olive oil, if desired."
Ingredients :
- 1 tablespoon olive oil, or as needed
- 40 wonton wrappers
- 8 strips cooked bacon, crumbled
- 4 plum tomatoes, chopped
- 1 cup shredded lettuce
- 1/2 cup light mayonnaise
- 1 tablespoon honey mustard
- 3 green onions, chopped
Instructions :
| Prep : 15M | Cook : 12M | Ready in : 20M |
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- Preheat oven to 375 degrees F (190 degrees C). Grease 40 mini muffin cups with olive oil.
- Press 1 wonton wrapper into each prepared muffin cup, pressing wonton against the bottom and sides of the cup.
- Bake in the preheated oven until crisped and corners are browned, about 4 minutes. Cool.
- Stir bacon, tomatoes, lettuce, mayonnaise, and honey mustard together in a bowl until well-combined. Fill each wonton with bacon mixture and top each with green onion.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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