Momma G called these "mini open-faced sandwiches". I thought that was kind of cute, because she was basically right.
JEGs and I made these appetizers for a party we went to, and within the hour they were g.o.n.e. They are super easy, and you can stuff anything inside these pastries- the possibilities are endless!
Food not actually blurry.
Unless you've been drinking. In which case, you probably shouldn't be baking. Leave that to the sober folks.
Tomato Bacon Cups (yields 2 1/2 dozen)
1 small tomato, finely chopped
1/2 cup bacon bits
1/2 cup shredded Swiss Cheese
1 small onion, finely chopped
1 teaspon dried basil
1 tube (12 ounces) refrigerated buttermilk biscuits, separated into 10 biscuits.
In a small bowl, combine the tomato, mayo, bacon, cheese, onion and basil. Set aside.
Split each biscuit into three layers; press each layer into an ungreased miniature muffin cup.
Spoon tomato mixture into cups.
Bake at 450 for 8-10 minutes, or until golden brown. Serve warm.
Always & Forever,