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Tomato watermelon salad. (Submitted photo. / October 3, 2012) |
Chipotle BLT Bouquets
Serves 10
20 slices whole wheat bread
20-10 inch wooden skewers
10 slices thick cut bacon
1 pint yellow cherry tomatoes
2 pints red grape tomatoes
1 head iceberg lettuce, washed and cut in half
Chipotle mayonnaise
3 inch cookie cutter
Preheat oven to 375 F. Cut flowers from the 20 slices of whole wheat bread. Use the wooden skewer to poke a small hole in the center of each flower. Bake flowers on an ungreased baking sheet for approximately 12 minutes or until crisp and lightly browned. Cool.
Cut bacon strips crosswise into 3 pieces approximately 3" long. In a large skillet, fry bacon on both sides until almost crisp. Drain on paper towels. Cut lettuce into small wedges and set aside. Spread a small amount of the Chipotle mayonnaise on each piece of the bread flower then set them aside.
To make the BLT skewers, slide a small yellow tomato on the sharp end of the skewer, place bread flower, bacon and lettuce ending with a red grape tomato. Do not thread the tomato all the way through. To make the standing bouquet, assemble skewers into the half head of lettuce that has been placed on a plate. If desired, make a few tomato skewers and place them in the empty spaces. Serve immediately.
Submitted by Kathy Rohrbaugh, Shrewsbury
Quick buying tips for fresh Pennsylvania tomatoes
--Tomatoes must ripen to a deep, rich red color to achieve their best flavor.
--Ripen pink tomatoes at 60 degrees - 70 F in an open area with good air circulation.
--Never refrigerate tomatoes until they are red and fully ripened.
