BLT Phyllo Cups

By lisalang

Ingredients

• For the mayo:
• 1 package frozen phyllo cups
• 1/4 pound applewood smoked bacon
• 1/2 cup romaine, fine chiffonade
• 1/4 cup plum tomato, seeded and diced small
• 2 tablespoons mayo
• 1/8 teaspoon lemon zest
• Cracked pepper to taste
• 1 teaspoon finely chopped parsley

Preparation

Step 1

Preheat oven to 350 degrees.
Remove phyllo cups from plastic. Place on baking sheet. Bake 5-7 minutes.
Mix mayo ingredients together in a small bowl and place in refrigerator, covered.
Either cook bacon in a skillet until desired crunchiness or bake on small baking sheet for about 15 minutes in preheated 350-degree oven. Let cool and break up. Then dice into very small dice.
Slice romaine lengthwise along the rib. Place both halves on top of each other and slice crosswise into thin ribbons (or chiffonade). You want the pieces small enough that they will fit into the phyllo cups.
In a medium bowl, mix diced bacon, chiffonaded romaine and diced tomato with a small amount of mayo just until it glistens. Add salt and pepper to taste. Place a spoonful of mixture into phyllo cups. Serve.