 |
Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 24 |
|
Tasty little devils! And very unusual and look neat on your table. Hope you will try them and like them. Ingredients:
1 pound low sodium bacon cut into small slices (crosswise) and cooked to crispy |
1 package grape tomatoes cut into quarters |
1/2 cup diced white onion |
1 cup shredded swiss cheese |
1 tsp garlic powder |
1/2 cup mayonnaise |
1 tsp dried italian herbs |
1 (7.5 ounce) package of refrigerated flaky biscuits |
Directions:
1. When the bacon is cooked and crispy, drain it on paper towels and let it cool.
2. With your knife, cut it into slightly smaller pieces but don't make it into tiny bits and crumbles.
3. You want to still taste the bacon chunks.
4. Mix the bacon, tomatoes, onion, cheese, garlic, mayo and herbs in a mixing bowl.
5. Set aside.
6. Open your biscuits.
7. Separate each biscuit with your fingers into 3 thin disks instead of just one.
8. You'll need a mini muffin pan if you want your tarts to have a middle.
9. take each biscuit disk and urge it into the muffin hole so it slides to the bottom and up the sides to form a tart crust.
10. You can use your knuckle to get the middle of the crust to go to the bottom.
11. Put a heaping teaspoon of mixture in each indentation.
12. The whole mixture and the biscuit dough will make 24 tarts
13. Bake them at 350 degrees for 12 to 14 minutes until browned on the edges.
14. Let them cool slightly in the pan and then remove to let them cool. You can serve warm, room temperature or even store refrigerated and then re-heat and serve later.
|
|