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About the Chef:
Jane
C
Pennsylvania
May 18, 2026
Bacon Tomato Cups
Our family loves Bacon Tomato Cups at summer get-togethers or tailgates! You can serve them warm or at room temperature. The mayonnaise binds all of the mixture together, and the shell is nice and crisp. Our family absolutely loves making Bacon Tomato Cups for our summer get-togethers and tailgates! These delicious bites are always a hit, whether served warm right out of the oven or at room temperature. The savory combination of crispy bacon and juicy tomatoes makes for a mouthwatering treat. Plus, the creamy mayonnaise binds all of the ingredients together, creating a perfectly cohesive filling. The crunchy shell adds an enjoyable texture that contrasts beautifully with the soft and flavorful mixture inside. It's the kind of dish that keeps everyone coming back for more, making it a staple at our gatherings!y!

Recipe:
8 slices crisply cooked bacon, 1/2 cup mayonnaise
1 medium tomato: seeded. 1 tsp. basil
1/2 small onion, 1 loaf Pepperidge Farm thin white bread
3 oz. swiss cheese
Preheat oven to 375 degrees. Coarsely chop bacon, tomato, and onion. Grate cheese. Mix all ingredients except bread.
To make cups: Roll out each piece of bread with a rolling pin. Using a flour-shaped cookie cutter, cut out a shape in the center of the bread (or a round 2-inch diameter). Gently press the bread into the mini-muffin pan cup. Fill each cup with the mixture. Bake 10-12 minutes, until golden brown. Yields 30.
Variation for filling: 1 cup grated cheddar cheese, 1 egg, about 3 generous tablespoons of mayonnaise, and a dash of garlic powder.
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