Bacon, lettuce and tomato wonton cups

A fun and tasty twist on the classic BLT!

My ever-eager taste tester gave these little delights two very enthusiastic thumbs up. They’d be perfect to include in a brunch buffet and equally delightful as a cocktail party snack. The wonton cups can be baked up to 4 days in advance; let cool and store in an airtight container. The filling can be stirred together up to 12 hours in advance and refrigerated until you’re ready to assemble the cups.

Ingredients

• 6 square wonton wrappers (approximately 3.25 inches / 8.25 cm square)
• Vegetable oil
• 1/2 cup (100 g) diced cherry or grape tomatoes
• 1/4 cup (55 g) diced cooked bacon
• 1/4 cup (25 g) grated cheddar cheese
• 2 tablespoons (28 g) mayonnaise
• 2 tablespoons (8 g) shredded lettuce

Method

• Preheat oven to 375F.
• Very lightly brush both sides of one wonton wrapper with vegetable oil and press it into the compartment of a regular sized muffin pan. Pleat the edges as needed to make it fit and be sure to press it down gently into the bottom so that it will be flat. Repeat with remaining wontons.
• In a small bowl combine diced tomatoes, cooked bacon, cheese, and mayonnaise. Stir gently, then set aside.
• Bake the wonton cups for 8 to 9 minutes until golden brown. Remove pan from oven.
• Carefully spoon approximately 1 1/2 tablespoons of the tomato mixture into each cup.
• Return pan to oven for 2 to 3 minutes until cheese is beginning to melt.
• Transfer cooked wonton cups to a serving platter and garnish each with a little bit of chopped lettuce.
• Serve warm.

Makes 6; recipe can easily be multiplied.