Alrighty then, here’s an easy one for you. Mini BLT’s nestled atop a half a tea biscuit. Is this a Southern thing? Perhaps.
If you are from the South, you know what a tea biscuit is. It’s a mini version of a regular biscuit that, I believe, was invented entirely for shaved ham sandwiches served at most receptions, funerals and cocktail parties. It is also the perfect platform for those end of the season cherry tomatoes, some good bacon, ribbons of romaine lettuce and Duke’s mayonnaise.
You don’t need me to tell you how to make these, do you? Just look at the photo. It’s not rocket science. If you can’t find tea biscuits in your neck of the woods, use a small baguette. If you can’t find Duke’s, use Hellmann’s. If you can’t find bacon, lettuce and cherry tomatoes, then there is absolutely no hope for you and you need to move to France.
Those look so good. I have been caramelizing cherry tomatoes ( a mix of red and yellow if I can get them), cutting them in half, squeezing out the seeds a juice a bit, and cooking them for 30 minutes on low heat with just a little olive oil in a cast iron pan. A lot like your tomatoes that you do in the oven. A yummy condiment that would suit this for your churh events and you could then skip the mayo if that would be acceptable in the South:) M.A.
I am not familiar with this concept you speak of…skipping the mayo?
These are so cute I could just eat a plate full. Seriously – I could eat a plate full.
Next time we meet up I will make you some!