This recipe is taken from the 1984 Milk Calendar. This is the Tomato Bacon Wraps recipe.
- Prep: 15 min
- Cooking: 15 min - 20 min
- 8 slices of bacon
- 8 medium tomatoes
- 4 slices of bread
- 1 cup (250 mL) Milk
- 3 green onions finely chopped
- 1 cup (250 mL) grated Canadian Cheddar cheese
- 1 egg beaten
- 1 tsp (5 mL) dried oregano
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) freshly ground pepper
Preheat oven to 350 °F (180 °C).
Partially cook bacon slices; set aside.
Cut tops from tomatoes; scoop out pulp and retain, discarding juice and seeds. Turn tomatoes upside down on a paper towel to drain while preparing filling.
Remove crusts from bread; crumble bread and combine with milk; soak 5 min. Stir in remaining ingredients, including chopped tomato pulp and cheese.
Season the inside of each tomato cup with a pinch of oregano, salt and pepper; fill with savory mixture. Wrap a bacon slice around each tomato; secure with tooth picks. Bake in oven until filling is set, 15 to 20 min.
Top 5 Nutrients
|Calcium:||33 % / 362 mg|
|Vitamin C:||54 %|
|Vitamin D:||53 %|
|Vitamin B12:||53 %|