Speaking of recipes, one of my favorites was her BLT Tartlettes however, I would use a whole wheat bread. Be sure to try this as I just know that kids would love them!
Recipe developed by Melissa d’Arabian for the Grain Foods Foundation
8 slices white bread
3 T light cream cheese, softened
1 T light mayonnaise
1 t garlic powder
1 t dried oregano
2 medium tomatoes, chopped and lightly salted
4 slices bacon, cooked crisp and crumbled
¾ cup red or green leaf lettuce, chiffonade (roll and cut into ribbon-like strips)
Salt and pepper
Olive oil for drizzling
Heat oven to 375°. Remove crusts from bread and, using a large spoon, gently press the slices
of bread down flat until thin and almost doughy. Brush with olive oil on both sides. Place the
slices in the muffin tin, pressing them into the muffin shape, to create a tartlet shell. Bake for 12-
13 minutes, or until golden and crusty.
Meanwhile, in a small bowl, use a fork to mix the cream cheese, garlic powder, mayonnaise and
oregano with salt and pepper until smooth and creamy.
Once the bread is golden, remove the shells and place them on a cooling rack to assemble. To
make the tartlets, place a teaspoon of the cream cheese mixture on the bottom, followed by the
bacon, tomatoes and the lettuce. Top with salt and pepper and a drizzle of olive oil.
Yield: 4 servings (2 tartlets per serving)
Prep time: 15 minutes
Ease of preparation: Easy