Yesterday, I whipped up these BLT Bites and then promptly ‘taste-tested’ them and yes, licked my fingers.  (But hey, they are a finger food. 🙂 )

These little cupped lettuce leaves of deliciousness could more accurately be called: ‘BLT & Fresh Mozzarella Lettuce Bites with Balsamic Pesto Aioli’.   But when a recipe name  sounds more like a synopsis than a title, it’s time to rethink it. 🙂

I chose to include the fresh mozzarella as a mild counterpoint to the high notes of the tomatoes and aioli, as well as a balance for the smokiness of the bacon.  It added an extra little punch of protein for overall satisfaction.  I felt it worked well.

I used small dollops of the aioli and small piece of bacon to garnish each stuffed leaf, but you could also stir it into the filling mixture and then garnish it with a bit of  fresh grated Parmesan.

They are easy to put together in a few minutes and are very cheerful looking on the plate.  Fun low carb appetizers are always appreciated.  I would not hesitate to take a platter of these BLT Bites to a holiday party where often the appetizers are carbalicious fare. Enjoy! — Laura

BLT Bites with Pesto Aioli

Laura Hickman

These fresh, crunchy and flavorful little lettuce cups contain mixture of tomatoes, bacon, mozzarella and a balsamic pesto aioli that are sure to please as a prelude to a meal or a holiday party offering. They are quick to whip up and fast to disappear.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Appetiser

Cuisine American

Servings 16 servings

Ingredients

  

• 2 heads baby romaine butter lettuce or other small leaf lettuce
• 2-3 medium tomatoes chopped
• 6 slice of bacon cooked and crumbled
• 4 oz. fresh mozzarella chopped up
• 1/4 tsp sea salt
• Pesto Aioli:
• 2 T. Prepared pesto
• 4 T. mayonnaise
• 1 T balsamic vinegar

Instructions

 

• Note: Use lettuce leaves that are small and cupped, no more than 3-5 inches in length
• Separate out the usable lettuce leaves (at least 8 per head) and save the rest for another dish.
• Gently rinse leaves and allow them to drain and dry.
• Make the Pesto Aioli by mixing together the pesto, mayonnaise, vinegar and salt in a small bowl.
• Mix together the Tomatoes, bacon, and mozzarella.
• You can now add the pesto aioli to the tomato mixture to coat it or wait and use small dollops on top of each stuffed leaf.
• Stuff each leaf with tomato mixture and garnish as desired. Serve immediately.

Notes

If you wish to mix the aioli into the tomato mixture you could garnish each leaf with a pinch or two of fresh grated Parmesan.

Keyword keto condiment, pesto aoli