Bacon and Tomato Cups

Bacon and tomato cups

Dough

  • 2 cups (500 ml) all-purpose flour
  • 1 ½ tsp (7 ml) sugar
  • ¼ tsp (1ml) baking soda
  • 1 tbsp (15 ml) baking powder
  • 1 tsp (5 ml) salt
  • 8 tbsp (1 stick, 4 oz) cold butter, cut into cubes
  • 1 cup (250 ml) buttermilk

Filling

  • 8 slices of cooked bacon
  • ½ cup (125 ml) mayonnaise
  • 1 cup (250 ml) diced tomatoes
  • ½ cup (125 ml) chopped onion
  • 1 ½ cups (375 ml) shredded cheddar cheese
  • 1 tsp (5 ml) dried basil

Preparation

Preheat oven to 375°F (190°C).
Lightly grease a mini muffin pan.
In a large bowl, combine the dry ingredients or use a food processor.
Add the butter to the dry ingredients.
If using a food processor, pulse a few times until it resembles breadcrumbs.
Add the buttermilk and mix just until combined.
Turn the dough out onto a floured surface and knead 2 or 3 times until well blended.
Gently pat the dough out until it’s about ½ inch thick.
Use a small glass rim to cut the dough into rounds.
Place each round into prepared mini muffin pan.

Crumble bacon into a medium mixing bowl; add chopped tomato, onion, cheddar cheese, mayonnaise, and basil. Mix well and fill each round with the bacon mixture.

Bake until golden brown, 10 to 12 minutes.

CAFM
Canada Agriculture and Food Museum
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