BLT Salad Shooters
These little salad bites are easy to eat and look great when arranged on a platter. Make them vegetarian by leaving out the bacon.
Ingredient
- 3 heads of endive or 16 small romaine lettuce leaves
- 4 oz chive and onion cream cheese, softened
- 1 cup grape tomatoes, halved
- 1 tablespoon olive oil
- 1 teaspoon white vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon sliced fresh basil leaves
- 2 slices thick-cut bacon, crisply cooked and crumbled (about 1/4 cup)
Direction
- Place 16 large endive leaves or lettuce leaves on large platter. Place cream cheese into resealable food-storage plastic bag. Cut end off 1 corner of bag, and pipe about 2 teaspoons cream cheese onto large leafy end of each leaf.
- In small bowl, mix tomatoes, olive oil, vinegar, salt and pepper until well combined. Divide mixture evenly among lettuce leaves. Top with basil and bacon. Serve immediately, or refrigerate up to 4 hours until ready to serve.
