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Instructions. 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.
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Instructions. Preheat oven to 350˚F. Slice tops and stems off tomatoes. Use knife to cut around inside of tomatoes and loosen ribs and seeds. Scoop out with spoon and discard. Heat butter or oil in skillet over medium-low heat until melted. In medium bowl, whisk together eggs and cream until well combined. Season to taste.
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Preheat the oven to 375 degrees F (190 degrees C). Lightly grease 32 mini muffin cups or line with paper liners. In a skillet over medium heat, cook bacon until evenly browned. Drain on paper towels, then crumble into a medium mixing bowl. Mix in tomato, onion, Swiss cheese, mayonnaise, and basil. Separate biscuits into halves horizontally.
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Instructions. Preheat oven to 425 degrees. Cut a thin slice from the tops of the tomatoes. Scoop out the seeds and pulp. Place the tomato cups into a 10-inch baking dish and sprinkle with salt and pepper. Crack an egg into each tomato cup. Bake tomatoes for about 20 minutes or until the whites begin to set.
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Preheat the oven to 400 degrees. Heat the remaining tablespoon of oil in a medium skillet over medium heat. Once the oil shimmers, stir in the shallots; cook for about 2 minutes or until they are translucent, then add the flour and stir for 30 to 45 seconds. Whisk in the milk and the reserved 1/4 cup of tomato water; once the mixture starts to.
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Combine the tomatoes, basil, mozzarella balls, salt, pepper and olive oil in a bowl. Stir until coated then taste for seasoning. Spoon equal amounts of the filling into each of the mini phyllo shells. Drizzle with balsamic glaze and serve immediately. Best if made and served right away to prevent the phyllo cups from becoming soft.
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Directions. Heat the oven to 400°F. Stir the parsley, chopped thyme, olive oil and black pepper in a medium bowl. Add the tomatoes and toss to coat. Place the tomatoes onto a baking sheet. Roast for 10 minutes or until the tomatoes start to shrivel. Spoon 1 teaspoon cheese into each pastry cup. Top each with 1 tomato. Top with the thyme sprigs.
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In a large bowl, combine the tomato, mayonnaise, bacon, cheese, onion and basil; set aside. Split each biscuit into three layers; press each layer into an ungreased miniature muffin cup. Spoon tomato mixture into cups. Bake at 450° for 8-10 minutes or until golden brown. Serve warm.
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Directions. Preheat oven to 350˚F. Slice tops and stems off tomatoes. Use knife to cut around inside of tomatoes and loosen ribs and seeds. Scoop out with spoon and discard. Heat butter or oil in skillet over medium-low heat until melted. In medium bowl, whisk together eggs and cream until well combined. Season to taste.
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Instructions. Ensure phyllo dough is appropriately thawed and cream cheese is softened. Preheat oven to 375 degrees. In a bowl, mix together cream cheese, shredded cheese, breadcrumbs, mayonnaise, diced tomato, and bacon until thoroughly combined. Spray mini muffin tin with nonstick spray, and slice phyllo dough into rectangles one by one.
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For the Frico Cups. Preheat the oven to 375 degrees F. Mix the parmesan cheese and the lemon zest in a small bowl. Place a Silpat mat on a rimmed baking sheet. Using at 2 ½ inch biscuit cutter, drop 1 slightly rounded tablespoon of the cheese mixture on the Silpat, tapping cheese lightly to form a circle.
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Makes 4 servings. 4 medium-size vine-ripened tomatoes. Kosher salt and freshly ground black pepper to taste. 4 large eggs. 4 tablespoons shredded white cheddar cheese. 4 slices toast, cut into strips.
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How to Make Tomato Bacon Cups. Dice up tomato, onion and basil. Cut up and fry bacon until crispy. Drain on a paper towel. In a bowl, combine cheeses and mayo. Add in tomato, onion and basil. Stir to combine. Separate biscuits into 1/3's. Place each 1/3 of biscuit into mini-muffin pan and press down.
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Instructions. Bring balsamic vinegar to a boil in a small saucepan over medium-high heat. Reduce heat to medium-low and simmer for about 3-5 minutes, or until reduced by half. Remove from heat. Portion the tomatoes, mozzarella and fresh basil between the phyllo cups. Drizzle with the reduced balsamic vinegar. Serve immediately.
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Preheat oven to 375 degrees F (190 degrees C). Lightly grease a mini muffin pan. In a skillet over medium heat, cook bacon until evenly brown (or cook bacon in microwave). Drain on paper towels. Crumble bacon into a medium mixing bowl, and mix with tomato, minced onion (soften with a bit of water first), cheese, mayonnaise (just enough to.
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Whisk tomatoes, broth and cream cheese in a large heatproof mug. Microwave on High, stirring occasionally, until heated through and creamy, about 2 minutes. Photographer: Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Shell Royster. Originally appeared: EatingWell Magazine, March 2019. Rate It.
