Ruby BCT Crisps (Bacon, Cheese, Tomato)
- 1 cup light sour cream
- 1/2 cup 1/3 less fat cream cheese at room temperature
- 1/3 cup plus 2 tbsp Ruby Vinaigrette
- Shredded sharp cheddar cheese
- 24 cherry tomatoes
- 7-8 strips of cooked bacon
For the cheese crisps: In a muffin pan that hold 12 muffins, place a small amount of shredded cheddar cheese in the bottom of each section. Bake at 350 degrees for 9-10min. Make sure you do not under or over cook the cheese. It should turn a golden color if you are using cheddar. Once you pull out of the oven, use a utensil to pop out the cheese crisp. It should come out easily. Place the crisps on a paper towel to cool. Do this 4 times to make 48 crisps.
For the topping: In a medium sized bowl, combine sour cream, cream cheese and 1/3 cup of Ruby Vinaigrette and mix well. Cut cherry tomatoes in half and put in a small bowl. Drizzle the tomatoes with 2 tbsp of Ruby Vinaigrette and gentle toss them around in bowl with a spoon to coat them well with the dressing. For the bacon, I use the already cooked bacon that is packaged in the grocery store. Place 7-8 strips of the bacon on a baking sheet that is lined with aluminum foil and with a paper towel on top of foil. Place bacon on top of the paper towel on baking sheet. Bake at 350 degrees until the edges of bacon are brown. Let cool. Tear bacon into small sections.
Assembly: Spoon sour cream mix on top of cheese crisp, top with a tomato and small piece of bacon and enjoy!
You can make this ahead of time by doing all the steps above but storing each separately in the fridge. I put the cheese crisps in a container, sour cream mix in another container, tomatoes mixed with dressing in another container, and bacon on another container. You can store in the fridge and assemble when ready.