Cherry tomatoes stuffed with a bacon, mayo and green onion mixture are what makes these Low FODMAP BLT Bites Appetizer so delicious.
I just realized that I am lacking in the appetizer department for my blog , so I decided to share a great low-FODMAP recipe from Food.com: BLT Bites. With just a few alterations, these can be converted to low-FODMAP, and even egg-free and dairy-free. Plus, they are perfect for summer – picnics, potlucks, parties, you name it. Nothing says summer more than BLTs!
The first time I made these I was experimenting with vegan mayonnaise. I’ve since discovered that my favorite is Vegenaise from Follow Your Heart. It turns out I can tolerate Vegenaise quite well, which is great because it tastes awesome and doesn’t contain those eggs that I’m sensitive to. I skipped the cheese from the original recipe and didn’t miss it a bit. For the bacon, I like to use Hormel Natural Choice or Applegate Sunday Bacon. Both appear to be low-FODMAP, using only salt and celery juice/powder for the seasoning and a tiny bit of cane sugar.
Now, if you are like me and don’t really have the patience to scoop out and fill millions of tiny little tomatoes, you can go with slightly larger tomatoes. I found baby roma tomatoes at the store. They are bigger than cherry tomatoes, but smaller than regular tomatoes. They make for a slightly bigger bite, but that’s okay because Low FODMAP BLT Bites Appetizer is delicious! You’ll want more than just one bite.
Try these other low FODMAP appetizer recipe from my collection:
Low FODMAP BLT Bites Appetizer
Ingredients
- 24 to 30 cherry tomatoes
- 1 lb. bacon, cooked crisp, drained and crumbled
- 1/2 cup mayonnaise (use Vegenaise for egg-free)
- 1/3 cup chopped green onion, green parts only
- 3 tablespoons finely chopped fresh parsley, divided
- 1/4 teaspoon fresh ground black pepper
Instructions
- Cut each tomato in half and scoop out the seeds using a measuring 1/4 teaspoon. Invert tomatoes on a paper towel to drain.
- Meanwhile combine the crumbled bacon, mayonnaise or vegennaise, green onion, 2 tablespoons parsley, and black pepper in a medium bowl.
- Fill each tomato half with the mixture. Refrigerate for several hours. Sprinkle remaining tablespoon parsley over top before serving. (The parsley serves as the “L” for lettuce in this recipe.)
Notes
Recipe adapted from Food.com
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Where's the L?
Can you add basil strips for the L? Would punch up the flavor.
That’s a great idea!