BLT Tomato Cups

PREP: 30 mins
SERVING: 24

6 slices bacon, cut into 1/2 inch slices
12 small plum (roma)tomatoes
3 cups coarsely chopped romaine lettuce, 6 leaves
2 tablespoons ranch dressing
2 tablespoons coarsely crushed garlic and butter croutons

1) In a 10 in non-stick skillet over medium heat, cook bacon 5 to 7 mins until crisp; drain on paper towels.

2) With serrated knife, cut each tomato in half crosswise. Using a teaspoon, scoop out seeds and pulp from each tomato half, leaving enough tomato for a firm shell. If necessary, cut a small slice from bottom so tomato half stands upright.

3) In a medium bowl,combine lettuce and ranch dressing. Using small tongs or your fingers, fill tomato shells evenly with lettuce mixture. Sprinkle with bacon and croutons. Serve immediately or refrigerate for up to 1 hour before serving.

Serving Suggestion: Sprinkle a little bit of your favorite cheese.