BACON AND TOMATO CUPS — Miniature crusts are filled with a mixture of bacon, tomatoes, basil and Swiss cheese in these simple and delicious appetizers.
These Bacon and Tomato Cups are on of the first appetizer recipes I made after getting married. If I’m still making them 25 years later, you know they must be good!
And they area so easy to make with the help of canned biscuit dough. Of course, you could always make your crust from scratch, but I’m all about shortcuts in the kitchen.
Especially during the busy holiday season. And these appetizers are perfect for holiday parties and entertaining. They can even be made ahead, frozen, then reheated.
I love recipes for entertaining that can be made ahead of time, so I can spend more time with family and friends on special occasions, instead of being stuck in the kitchen.
No matter the occasion, these tasty little bacon and tomato hors d’oeuvres are always a hit. Honestly, it’s hard to stop at just one.
You can change up the type of cheese in this recipe, but I really do love the flavor of the Swiss cheese. Mozzarella and Monterrey Jack are some other great options though.
You could even use a mix of cheese if you wanted to. I have tried making these with the precooked bacon bits, and they just aren’t the same. I highly recommend taking the time to cook up some bacon for this recipe.
Sometimes, if I’m really pressed for time, I’ll use the frozen mini fillo cups instead of the biscuits. But ultimately, my favorite way to make these is as the recipe is written.
If you’re looking for an easy but elegant appetizer to serve this holiday season–or anytime–you’ve got to try these Bacon and Tomato cups. I hope you love them as much as I do!
Be sure to save this Bacon and Tomato Cups recipe to your favorite Pinterest board for later.
Tips for Choosing and Storing Tomatoes
Appearance: Look for plump, heavy tomatoes with smooth skins. Avoid bruises, blemishes, or deep cracks, although fine cracks at the stem ends of ripe tomatoes shouldn’t affect flavor.
Are they ripe? Ripe tomatoes should be fragrant. If they have no aroma at all, the tomatoes were probably picked too soon and will never ripen.
Storing: Fully ripe tomatoes are soft and yield to the touch–you should plan use them immediately. Cold damages tomatoes and stops ripening, so as a rule, don’t refrigerate them, and don’t buy tomatoes from a refrigerated case.
Here’s what you’ll need to make Bacon and Tomato Cups
- Produce: tomatoes, green onions
- Swiss cheese
- Spices: dried basil, salt and pepper
- Refrigerated biscuit dough
- 10 slices bacon
- 3 Roma tomatoes, chopped
- 2 green onions, chopped
- 6 ounces shredded Swiss cheese
- 1/3 cup mayonnaise
- 1/2 teaspoon dried basil
- 1 (16 oz.) can Pillsbury Grands biscuits
- Salt and pepper, to taste
- Preheat oven to 375 degrees. Fry bacon until crisp; drain on paper towels and crumble into a medium bowl.
- Cut biscuits into quarters. Press each biscuit piece into one section of a lightly greased mini muffin tin to form a cup.
- Add chopped tomato, green onion, cheese, mayonnaise and basil to bacon and mix well. Season with salt and pepper, to taste. Divide bacon and tomato mixture evenly among the muffin cups.
- Bake for 10-12 minutes, or until heated through and golden brown.
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Nutrition Information:Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 106 Total Fat: 8g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 17mg Sodium: 189mg Carbohydrates: 3g Net Carbohydrates: 0g Fiber: 0g Sugar: 1g Sugar Alcohols: 0g Protein: 5g
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