by EmilyC
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Photo by EmilyC
nomnivorous's Testing Notes:
Expand CollapseEmilyC's Notes:
Expand8 slices white sandwich bread, crusts removed Ask a question about this ingredient
2 tablespoons olive oil, plus more for brushing the muffin cups and both sides of each bread Ask a question about this ingredient
2 cups cherry tomatoes, halved Ask a question about this ingredient
1/4 cup mayonnaise Ask a question about this ingredient
1 tablespoon lemon juice Ask a question about this ingredient
1/4 cup basil, sliced, plus 1 to 2 T extra for serving Ask a question about this ingredient
1 cup mozzarella, shredded Ask a question about this ingredient
kosher salt and pepper, to taste Ask a question about this ingredient
1/2 cup panko Ask a question about this ingredient
2 slices of good-quality bacon, cooked and crumbled (optional) Ask a question about this ingredient
Preheat oven to 350°F with rack in middle.
Ask a question about this stepLightly oil muffin cups. (I use a standard 12-cup muffin tin, and just leave four of the muffin cups empty.) Roll each of the 8 bread slices with a rolling pin to flatten. Brush both sides of each slice with olive oil, then gently fit the slices into the muffin cups.
Ask a question about this stepCombine tomatoes with 2 tablespoons olive oil, mayo, lemon juice, basil, mozzarella, and salt and pepper. Fold in the panko until the mixture holds together -- you may not need the full 1/2 cup of panko, though I usually end up using the full amount.
Ask a question about this stepMound tomato mixture into muffin cups, pressing gently.
Ask a question about this stepBake for 20 to 25 minutes, until filling is bubbling and crusts are golden brown. Let stand for 5 minutes before removing from pan. Sprinkle the crumbled bacon on top, if using, and a little extra basil. Serve warm or at room temperature.
Ask a question about this stepThanks so much for the lovely review, nomnivorous! I'm so glad you liked them, and I really like your substitution of ricotta for a little of the mozzarella and mayo. I'll have to try that variation myself! Thanks again for testing!
Lovely! And my "to cook" list is completely and utterly out of control...it's all good. :)
I love these, EmilyC! Oh, and I know what your mean about the "to cook" list...it just keeps on growing!
Thanks, lapadia! I suspect for many of us, the length of our "to-cook" lists is directly proportional to the time we spend on this site!
Oh, love these!
Thank you! I'm thinking I should make them again as it's been awhile. My to-cook list is getting out of control!
I'm right there with you.
These little tartlets are beautiful, perfect hors d'oeuvre. Saved and making these soon
Thanks so much, sdebrango! I'd love to know how they turn out! I also labeled them as an hors d'oeuvre, but I think they'd be nice served as a side -- maybe with grilled chicken or steak.
I bt these would be delicious with some crumbled bacon added on top
I agree--your own little BLT!
This suggestion is so good that I think I'm going to add crumbled bacon as a variation. Thanks for weighing in, Lori!
They look amazing - just wanted to check what 'panko' is as I am based in UK! Do you mean the Japanese panko breadcrumbs? Thanks1
Hi there -- yes, I used Japanese panko breadcrumbs. Hope you enjoy them!
LOVE these, they are so pretty - and a crust even I could make - genious.
Kari is the manager of Whisk, a kitchenware store in Brooklyn.
Yay, I'm happy to see this get an Editor's Choice pick. The recipe was utterly delicious, I was a very happy recipe tester. Thanks for a lovely summer bite, EmilyC!