BACON & SUN-DRIED TOMATO PHYLLO TARTS
Frozen mini phyllo tart shells are so convenient and easy to use. Just add a savory filling featuring sun-dried tomatoes and bacon, then pop them in the oven.-Patricia Quinn, Omaha, Nebraska
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 45 tartlets.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a large skillet, heat oil over medium-high heat. Add onion and peppers; cook and stir 6-8 minutes or until tender. Add garlic and oregano; cook 1 minute longer. Cool completely., Place tart shells on ungreased baking sheets. In a large bowl, beat cream cheese, lemon juice and salt until smooth. Add egg; beat on low speed just until blended. Stir in tomatoes, bacon, basil and onion mixture., Spoon 2 teaspoons filling into each tart shell. Top each with 1/2 teaspoon crushed crackers and 1/2 teaspoon cheddar cheese., Bake 10-12 minutes or until set. Serve warm. Freeze option: Freeze cooled baked pastries in freezer containers. To use, reheat pastries on a baking sheet in a preheated 350° oven 15-18 minutes or until heated through.
Nutrition Facts : Calories 58 calories, Fat 4g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 59mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
TOMATO BACON CUPS
These savory biscuits have a flavorful tomato and bacon filling. "I got the recipe at a friend's house one Thanksgiving," Paige English relates from Portland, Oregon. "I've made them at special gatherings ever since. They always disappear fast."
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 73 calories, Fat 5g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 161mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
BACON-TOMATO CHEESE TOASTS
Provided by Food Network Kitchen
Time 55m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees. Core the tomatoes and thinly slice. Place in a colander in the sink and sprinkle with 1/2 teaspoon salt; let drain for at least 15 minutes.
- Meanwhile, cook the bacon in a large skillet over medium heat until crisp, about 10 minutes; transfer to a paper-towel-lined plate. Pour off and reserve the drippings, leaving 1 tablespoon in the skillet; toast the bread on one side in the drippings until golden (do this in batches, adding more drippings as needed). Place the bread, toasted-side down, on a baking sheet.
- Combine the cheeses with the mayonnaise, scallions and parsley in a bowl. Spread the cheese mixture on the toasts, reserving about 1/3 cup. Crumble the bacon on top. Shake any excess liquid from the tomatoes; distribute the zucchini and tomatoes among the toasts. Dot with the reserved cheese mixture and season with pepper. Bake until golden brown, 15 to 20 minutes. Serve warm.
BACON, ONION AND CHEESE TART
This is my take on a traditional French tarte flambee, made on a crispy crust and topped with fromage blanc, bacon and onions.
Provided by Geoffrey Zakarian
Time 1h5m
Yield two 13-by-9-inch tarts
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Line 2 sheet pans with parchment paper.
- In a medium saute pan, cook the bacon over a medium-low heat until it begins to render, 3 to 5 minutes. Add the onions and cook until they begin to soften, about 3 minutes. Season with pepper. Set aside to let cool. Add the thyme to the cooled bacon-onion mixture.
- In a bowl, combine the farmer's cheese, creme fraiche, egg yolk and salt and pepper to taste. Set aside.
- Flour a flat surface and place the puff pastry on top. Flour the top and gently roll into a 13-by-18-inch rectangle. Cut the pastry in half and transfer each to a lined sheet pan. Using a fork, dock the puff pastry (pierce it slightly with the tines), leaving a 1-inch border untouched.
- Divide the cheese mixture between the two sheets of pastry and spread evenly on the docked area. Top each tart with half of the bacon-onion mixture.
- Place the tarts in the oven on the lower racks and bake, rotating halfway through, until the crusts are dark golden, about 25 minutes. Garnish with the pecorino and chives.
BACON, CHEESE AND TOMATO STRATA
Hosting a brunch is a breeze when you make a do-ahead egg bake.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 3h15m
Yield 12
Number Of Ingredients 9
Steps:
- Spray 13x9-inch glass baking dish with cooking spray. Spread bread in baking dish. Sprinkle evenly with 1 1/2 cups of the cheese; mix lightly with bread. Sprinkle with tomatoes.
- In medium bowl, beat eggs, milk, mustard, basil and salt with fork or wire whisk; pour over bread mixture. Cover tightly and refrigerate at least 2 hours but no longer than 24 hours.
- Heat oven to 350°F. Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean. Meanwhile, in 10-inch skillet, cook bacon over medium heat 8 to 10 minutes, turning occasionally, until crisp; drain on paper towel.
- Crumble bacon. Sprinkle bacon and remaining 1/2 cup cheese over strata. Let stand 10 minutes before serving.
Nutrition Facts : Calories 210, Carbohydrate 13 g, Cholesterol 130 mg, Fat 1/2, Fiber 0 g, Protein 12 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 3 g, TransFat 0 g
LEEK, CHEESE & BACON TART
This tart looks as impressive as it tastes. Leftovers are great for lunchboxes too
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 35m
Number Of Ingredients 6
Steps:
- Heat oven to 200C/180C fan/gas 6. Heat the oil in a frying pan, then gently fry the leeks until soft, about 5 mins. Cool. Unroll the pastry onto a baking sheet. Spread the soft cheese over the pastry to within 3cm of the edges. Scatter over the leeks, bacon and grated emmental.
- Flip the edges of the pastry over the filling. Bake for 20 mins until golden.
Nutrition Facts : Calories 637 calories, Fat 49 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 19 grams protein, Sodium 2.2 milligram of sodium
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