Stuffed Cherry Tomato BLT Cups
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These little BLT cups are everything I love about a classic BLT sandwich, served as bite-sized appetizers. I used to serve them at my underground restaurant, and everybody raved about them. They are made with hollowed cherry tomatoes, stuffed with arugula, crispy bacon, and a homemade spicy chipotle mayo. They’re ideal for parties and ready in just 20 minutes!
These bite-sized BLT cups are one of my favorite appetizers to put out when I want something fresh, flavorful, and a little fun. Juicy cherry tomatoes make the perfect tiny vessel for layering peppery arugula, crispy bacon bits, and a dollop of smoky chipotle mayonnaise.
They’re quick to assemble and always disappear fast. And if you happen to have extra chipotle mayo left over, it makes an incredible spread for burgers and sandwiches all week long — a happy little bonus I fully plan for every time I make these.
Key ingredients needed
You only need a few simple ingredients to make these little BLT appetizer cups with a homemade chipotle mayo.
Here’s everything you need for the BLT cups:
- Bacon: we use regular slices of bacon bacon instead of thick-cut as it works better in the small cups.
- Cherry tomatoes: choose larger round cherry tomatoes so they’re easier to hollow out and fill.
- Arugula: arugula is peppery and flavorful but you can also use spinach or lettuce if you prefer.
How to pipe the chipotle mayo
To make your life a lot simpler (and less messy), put the chipotle mayo into a pastry bag fitted with a smallish tip and then pipe it into the tomatoes. You can also use a sandwich bag and just snip the corner off. Or you can spoon it in.
Make-ahead tips
You can assemble these a few hours in advance and then leave them on a serving platter in your fridge. They taste best when served at room temperature.
If you want to prep these ahead of time, you can cook the bacon and make the mayonnaise 2-3 days ahead.
BLT Cups Recipe
Ingredients
Mini BLT Cups
- 5 strips bacon
- 24 cherry tomatoes
- 24 pieces baby arugula
Chipotle Mayo
- 3 tablespoons mayonnaise
- 2 teaspoons adobo sauce (see notes)
- 1 teaspoon freshly squeezed lime juice
- ½ teaspoon soy sauce (gluten-free if needed)
- ¼ teaspoon sea salt
- Optional: 2-3 drops liquid smoke (see notes)
Instructions
- Cook the bacon in a large pan over medium-high heat until crispy. Let the bacon cool slightly. When it is cool enough to handle, break 24 small pieces for the topping and crumble the rest.5 strips bacon
- While the bacon is cooking, hollow out the cherry tomatoes and make the mayo. Cut off the bottoms (they will sit on their tops) and carefully scoop/ shake out the insides with a small spoon.24 cherry tomatoes
- Whisk all the mayo ingredients together in a small bowl. Transfer the mayo to a small pastry bag.3 tablespoons mayonnaise, 2 teaspoons adobo sauce, 1 teaspoon freshly squeezed lime juice, ½ teaspoon soy sauce, ¼ teaspoon sea salt, Optional: 2-3 drops liquid smoke
- Tuck a piece of arugula into each cherry tomato. Spoon a little of the crumbled bacon inside then fill with the chipotle mayo and top with a piece of bacon.24 pieces baby arugula
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
I think this might be the cutest appetizer I’ve ever seen. They are the best. I can’t wait to make these. I hope mine turn out just as cute!
Yours will look just as cute! I’ve seen a few people make them and they always look adorable. I’m so happy you’re making them!
Yum. Might do these and add a bit of crunch (crouton) if I can fit it in.
What if I leave out the liquid smoke???
Hi Suzanne,
The liquid smoke really adds a lot of flavour in the aioli. You can leave it out but it just won’t be as smoky tasting. You can pick up a bottle at any grocery store for about $2. I usually find it near the bbq sauce 🙂
This is great. I have been trying to work out a way to do a mini BLT for quite some time and this is perfect. I call them BLT-zers. It’s a BLT Appetizer Teaser. You can use that if you want.
I’m a little confused help!!! I’m getting ready to make this yummy treat got all the ingredients and as I read the instructions it calls for mayo yet I don’t see mayo in the ingredients section. Super confused
Hi Stacey,
I just re-read that and it is a bit confusing. I will have to change that!
I’ve given the instructions on how to make your own mayo but you can definitely use store bought. Just don’t use Miracle Whip as it won’t taste right. Just add these ingredients to about a half cup of store bought mayo:
1-2 teaspoons of chipotles in adobo sauce
½ teaspoon soy sauce
½ teaspoon miso
¾ teaspoon sugar
3-4 drops of liquid smoke
Salt to taste
Sorry for the confusion! Let me know if you have any other questions ?
You can keep the chipotle. I’ll try it with some light ranch dressing. I don’t mean to offend any one. I just don’t like chipotle.
How cute!! Yum!
I was so excited to be making these little gems. It took me ages to whisk in the oil & it turned out lovely and thick….BUT….as soon as I blended it with the mixture of other ingredients, it turned runny! : (
I know you said that would happen if you used bought mayo but why did it happen to me???
I am sooo upset as the whole process took me forever!
Hi Toni,
Oh no, that is not supposed to happen! I know it can be super frustrating when you spend time and are excited to cook something and it doesn’t work out quite as planned.
The aioli definitely thins out a fair bit after you add the rest of the ingredients. It is quite bit of liquid and unfortunately I haven’t found a way to keep it thick as the the aioli is on its own. When I make it it ends up being more of the consistency of a dipping sauce. Is this what yours looked like? Or was it really thin?
It was REALLY thin!
Hi Toni,
It is definitely not supposed to turn out really thin! I’m not sure what happened since I have made this recipe many times and never had that problem. I’m wondering if it had something to do with the blender you used. Maybe? I have heard of people having trouble with their aioli if their blender is quite high powered (i.e.: better than mine!) I use a magic bullet to blend the ingredients. Did it get thinner as you blended it longer?
Maybe next time try blending the rest of the ingredients together and then whisk them into the aioli.
If followed the directions minus the miso, I couldn’t find any, and the aioli was super runny, any suggestions?
Hi Amy,
When you were making the aioli was it runny right from the beginning?
Here are a few tricks to make sure the egg and oil emulsify:
1. Make sure your eggs are at room temperature. Cold eggs will not emulsify.
2. Add the lemon juice and mustard first and whisk well.
3. Slowly (very slowly at first) add the oil. Pour in the tiniest drizzle and whisk well. Continue to do the same until it starts to thicken. Once it thickens you can start to pour in the oil a little faster.
If the aioli doesn’t seem to come together I have started a new batch (egg yolk/lemon juice/ mustard) and then used the runny aioli as the oil. This has worked for me in the past.
Also, once you add all the ingredients to give the aioli the chipotle flavour it will become a lot thinner. It will be more like a dipping sauce.
Hope this helps!
“Stuff 1 piece of arugula (or other lettuce) into each tomato cup. Then place ½ teaspoon (you don’t need to be exact here!) into each.” 1/2 teaspoon of WHAT? Is it the Bacon? Can’t wait to try. Thanks a lot.
Yes, bacon! Clearly I was focusing too much on eating bacon and not enough on writing the recipe 😉
Could you use basil rather than regular lettuce, do you think?
I would definitely try it. Basil does have a strong flavour but it could be quite delicious 🙂
Thank you so much, Immaculate!!
I could stare at this the whole day…… This is a must try. love your blog!
Genius and I thought that those little olive penguins that I made rocked. Don’t doubt that they will fly off the plate – cannot wait to make!! Thanks!
Thanks, Jill!!
I love your recipes and your photography is awesome! I am also an Okanagan girl, & would love to promote our area more.
These look simply delightful! Will prepare them this weekend for my husband’s birthday.
Side note: when you try to print this recipe, it instead redirects to a website and map directions and doesn’t let you print the recipe-a tad annoying. I have printed many of your recipes btw 🙂