BLT Cups

The holiday season is not quite over.  We still have New Year’s Eve and the Super Bowl to get through.  I know that I get tired of the standard potato chip, dip set up at most parties.  Also, if guests are going to drink then they need protein to slow down the alcohol.  But no one wants to spend the party in the kitchen. These can be made ahead and warmed up before the party.

These muffins are a two bite version of one of the best sandwiches ever, the BLT. You can find sundried tomatoes with the pasta sauces in your grocers.  If you cannot find them you may be able to find bruschetta spread.

Servings: 16 appetizers

Time: Prep: 10 minutes Cooking: 30 minutes

Hardware: A cutting board and knives, measuring spoons and cups, a large heavy bottomed skillet, a paper towel covered plate, a mixing bowl, a wooden spoon, a glass, a muffin tin, and muffin tin liners

Ingredients:

• 4 ounces cream cheese
• 9 slices of thick cut bacon
• ¼ cup sundried tomatoes with herbs packed in oil**
• 2 tablespoons sour cream
• ½ cup shredded gruyère
• 1-16 ounce can refrigerated biscuit dough
• Shredded lettuce

1. Preheat oven to 350˚.  Place the cream cheese into the mixing bowl to allow it to soften.
2. Line the muffin tins with paper cups.
3. In the skillet over medium heat, cook the bacon until it is crispy. Drain it on the paper towel covered plate.
4. Dice the tomatoes.
5. Crumble the bacon into the mixing bowl.  Add the tomatoes, sour cream, and cheese.  Mix well.
6. Separate the biscuits into halves horizontally.  Use the glass to roll the halves out to flatten them.
7. Place each half into a muffin cup. Evenly divide the mixture between the cups.
8. Bake for 15-17 minutes or until golden brown.
9. Top each cup with shredded lettuce.  Serve warm.