Recipe: Tomato Bacon Canapés

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Makes 36, approximate cost: $8.50

    •1 loaf of soft sliced bread
    •8 to 10 Roma tomatoes
    •1/4 cup mayonnaise
    •3 ounces cream cheese
    •1 tablespoons minced fresh basil
    •8 slices of bacon

Using a 2-inch biscuit cutter, cut 3 rounds out of each slice of bread. Cut Roma tomatoes into 1/4-inch rounds.

Using an electric mixer, whip cream cheese. Add the mayonnaise and whip until smooth, adding the basil last.

Dice the bacon and cook until crisp--then drain on paper towel.

Spread cream cheese mixture on bread round, top with tomato round and a touch of cooked bacon.

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Regina Charboneau is the owner of Twin Oaks Bed & Breakfast in Natchez, Mississippi. She is the author of Regina's Table at Twin Oaks. More

Regina Charboneau is the owner of Twin Oaks Bed & Breakfast in Natchez, Mississippi. She is the author of two cookbooks: A Collection of Seasonal Menus & Recipes from Regina's Kitchen and Regina's Table at Twin Oaks.
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