- 1/2 pound of bacon - thick cut preferred.
- 1 bag of mixed salad greens
- 6 cherry tomatoes
- blue cheese
Preheat oven to 350°F. Use a mini muffin pan and slice the bacon into thirds, then length-wise creating approximately 6 pieces from each slice. Then mold these to the inside of each of the muffin cups. Bake 25 to 30 minutes. Drain off fat and let cups cool on a paper towel. While cooling, cut the tomatoes into quarters and the blue cheese into small chunks about the same size. Then wrap a tomato quarter and a blue cheese chunk with an appropriate sized green leaf and stuff gently into the cooled bacon cups. Serve at room temperature, or chill to server later that day.
Grand Prize winning recipe by Warren Zimmerman
for the 1st Annual Masterbacon held in Portland, OR on 1/17/2009.
Photo courtesy of Hockley Photography