Monday, June 2, 2014

BLT Bites Appetizer

BLT Bites Appetizer {Low-FODMAP}  /  Delicious as it Looks

I just realized that I am lacking in the appetizer department in my recipe index, so I decided to share a great low-FODMAP recipe from BLT Bites. With just a few alterations, these can be converted to low-FODMAP, and even egg-free and dairy-free. Plus, they are perfect for summer - picnics, potlucks, parties, you name it. Nothing says summer more than BLTs!

The first time I made these I was experimenting with vegan mayonnaise. I've since discovered that my favorite is Vegenaise from Follow Your Heart. It contains apple cider vinegar and brown rice syrup, both of which may have fructose in it, but sometimes you have to pick the lesser of two evils. In this case, I was willing to try the Vegenaise to sacrifice the eggs. It turns out I can tolerate Vegenaise quite well, which is great because it tastes awesome! I skipped the cheese from the original recipe and didn't miss it a bit. For the bacon, I like to use Hormel Natural Choice or Applegate Sunday Bacon. Both appear to be low-FODMAP, using only salt and celery juice/powder for the seasoning and a tiny bit of cane sugar.

Now, if you are like me and don't really have the patience to scoop out and fill millions of tiny little tomatoes, you can go with slightly larger tomatoes. I found these baby roma tomatoes at the store. They are bigger than cherry tomatoes, but smaller than regular tomatoes. Perfect!

BLT Bites Appetizer {Low-FODMAP}  /  Delicious as it Looks

print recipe

BLT Bites Appetizer
adapted from
Low-FODMAP, Gluten-Free, Dairy-Free, Egg-Free


24 to 30 cherry tomatoes
1 lb. bacon, cooked crisp, drained and crumbled
1/2 cup mayonnaise (use Vegenaise for egg-free)
1/3 cup chopped green onion (green parts only for low-FODMAP)
2 tablespoons fresh snipped parsley
1/4 teaspoon fresh ground black pepper


  1. Cut each tomato in half and scoop out the seeds using a measuring 1/4 teaspoon. Invert tomatoes on a paper towel to drain.
  2. Meanwhile combine the crumbled bacon, mayonnaise or vegennaise, green onion, parsley and black pepper in a medium bowl.
  3. Fill each tomato half with the mixture. Refrigerate several hours before serving.

Tip: to get the tomatoes to stay sitting upright, slice a tiny sliver off the bottom to create a flat surface.