BLT Bites with Pesto Aioli
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.
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.