Bursting with classic BLT flavors, but in a bite size portion, this BLT Bites recipe is a perfect game day or a holiday party appetizer.
What are BLT Bites?
I love a good BLT. If it’s on a menu at a restaurant, chances are that’s what I am ordering.
A classic BLT sandwich consists of toasted white bread slathered in mayonnaise, then topped with bacon (the “B”), lettuce (the “L”), and a tomato slice (the “T”).
I was asked recently to bring a warm appetizer to a party and instantly I knew that I wanted to make mini BLT’s in some form. When creating party appetizers, its important to think of how they will be eaten. Ideally, apps can be eaten with one hand so that you have the other hand free to hold a beverage!
Keeping the one hand finger food rule in mind, BLT Bites were born.
Biscuit layers are baked to golden perfection in a mini muffin tin with a creamy filling of chopped bacon, diced tomatoes, seasoned mayo and shredded swiss cheese for a little extra flavor kick. Once baked to perfection, the bites are garnished with shredded lettuce for a some added color and crunch.
Take my work for it, everyone at the party will be asking for this recipe!
What ingredients do you need for BLT Bites?
- crispy bacon (I prefer to use a center cut like this one since it has less fat and tends to be less greasy)
- grape tomatoes
- shredded lettuce (I like romaine for the darker green color, but iceberg works as well)
- mayonnaise (I prefer this one)
- garlic powder
- dried basil
- Swiss cheese, shredded
- canned biscuits (get the flakey layers version like this one as they are easier to separate
- shredded lettuce
How do you make BLT Bites?
Start by cooking your bacon. My favorite method is to bake it in the oven on a baking sheet with a wire rack like this one. I line the pan with tin foil and the grease will drip down off the wire rack into the tin foil as it bakes, making for a super easy clean up. Ovens vary, but I bake mine at 425 degrees for about 20 mins.
Otherwise you can pan fry your bacon, microwave it, or save time by purchasing pre-chopped bacon bits.
After bacon is done cooking, let it cool on a plate lined with paper towels. Once cool, use a sharp knife to chop into small pieces about the size of a raisin.
Dice 1/2 cup of grape tomatoes into small pieces. I cut each one into about 8 small pieces, roughly same size as the chopped bacon. Combine the bacon and tomato in a medium sized bowl.
Stir in 2/3 cup mayo, 1/4 tsp garlic powder and 1 tsp of dried basil.
Shred the Swiss cheese and stir it into the bowl . I always recommend buying a block of cheese and shredding it yourself. Pre-shredded cheese has coating on it to prevent it from clumping while it sits on store shelves, but it also prevents it from melting well. For this recipe, you are going to want that gooey melty cheese. You can save time by shredding this ahead of time and storing it in a small bowl covered in plastic wrap or eve a ziplock baggie. I use this attachment for my KitchenAid mixer and it shreds an entire block of cheese in a few seconds. You will need 5oz or approx 1.5 cups of shredded cheese.
Spray your mini muffin pan with cooking spray being sure to coat every cup.
Open the tube of biscuits. I recommend getting the “flakey layers” variety as they pull apart nicely. Peel each biscuit into 3 thinner layers.
You may need to pinch the dough to form it back into a nice circle if the layers tear apart a bit.
Place one thin layer in each mini cup of the muffin tin and use your finger to push the center down forming a lace for the bacon mixture. An 8 biscuit tube will make 24 mini BLT Bites.
Fill each biscuit cup with a spoonful of the bacon tomato mixture. I always position a tomato piece to be on top of each cup so that you get that nice red color popping out of each one.
Bake at 375 degrees for 11-13 minutes or until the biscuits are golden.
Pro Tip: If any of the cups bake together, simply use a butter knife to slice them apart and reform the dough a bit before it cools.
Remove the BLT Bites from the pan ( I like to use a butter knife) and let them cool on a serving tray for a few mins.
Top with shredded romaine or iceberg lettuce before serving.
How to Store Leftovers
Store leftovers in an airtight container in refrigerator for up to 4 days.
To reheat simply pop in the microwave for a few seconds until heated though and cheese is melted again.
This is an easy appetizer, so keep the presentation easy as well.
I like to serve these still warm on a large platter or a wood board with the shredded lettuce loosely sprinkled on top. Some falls on top of the BLT Bites, and some will fall onto the platter.
Either buy the pre-shredded iceberg lettuce or thin slice a leaf of romaine yourself. The lettuce will act as a garnish, adding a nice green color to you dish, as well as adding a little crunch to each bite.
Pro Tip: When I serve these little BLT Bites around Christmas time, I also dice up some extra cherry tomatoes and sprinkle those on top with the shredded lettuce for a festive red and green presentation.
Looking for another fun spin on a classic BLT? Try Italian BLT Wraps.
Yes, you can use mozzarella cheese in place of the Swiss cheese, but since Swiss had a nice sharpness to it, you will loose a little bit of the flavor. Try mixing in some parmesan cheese or chopped green onion if you use mozzarella, to add back in a little flavor kick.
Sure. It will change the flavor slightly, but if you don’t mind the taste of light mayo, go for it.
I wouldn’t recommend turkey bacon in this recipe. It doesn’t have the depth of flavor and the dish will fall flat. Go for the real thing!
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- 1 mini muffin pan
- 1 medium bowl
- 1 cheese grater
- 1 sharp knife
- 1 tube Flakey Layers Biscuits
- 10 strips bacon center cut recommended
- 2/3 cup mayonnaise
- 5 oz swiss cheese shredded
- 1/2 cup grape or cherry tomatoes small diced
- 1/4 tsp garlic powder
- 1 tsp dried basil
- 2/3 cup shredded lettuce I use romaine
- cooking or olive oil spray
- Start by cooking your bacon. I prefer to bake mine on a wire rack pan in oven. Ovens vary, but I bake mine at 425 degrees for about 20 mins. See full blog post for other bacon cooking ideas to save some time.
- Once bacon is done cooking, let it cool on a plate lined with paper towels. Use a sharp knife to chop into small pieces about the size of a raisin.
- Dice 1/2 cup of grape tomatoes into small pieces (I cut the tomato into approx 8 small pieces, roughly the same size as the chopped bacon). Combine the bacon and tomato in a medium sized bowl.
- Stir in 2/3 cup of mayo, 1/4 tsp garlic powder and 1 tsp of dried basil.
- Add 5 oz (approx 1.5 cups) shredded Swiss cheese and give all a good stir to combine. I recommend shredding your own cheese versus buying pre-shredded. It will melt better.
- Spray your mini muffin pan with cooking spray being sure to coat every cup.
- Open the tube of biscuits. I recommend getting the "flakey layers" variety as they pull apart nicely. Peel each biscuit into 3 thinner layers. Place one thin layer in each mini cup of the muffin tin and use your finger to push it down creating a place for the bacon mixture. An 8 biscuit tube will make 24 mini BLT Bites.
- Fill each biscuit cup with a spoonful of the bacon tomato mixture. I like to position a tomato on top to give each one a nice pop of red on top, but that is completely optional).
- Bake at 375 degrees for 11-13 minutes or until the biscuits are golden. Use a butter knife to slice apart any that may bake together a bit. reform dough cup while its still hot. Remove the BLT Bites from the pan and let them cool on a serving tray for few mins.
- Top with shredded romaine or iceberg lettuce before serving.