Mini BLT Cups Easy Appetizer Recipe

Mini BLT Cups are little appetizers containing all the flavors of your favorite BLT sandwich in one small bite. A crispy toast shell holds a delicious filling of chopped tomatoes, romaine lettuce, smoky bacon, and creamy mayonnaise.

You can prepare the tiny toast shells in advance and do most of the prep work for the filling early. I love appetizers that can be made ahead of time, because then you can enjoy your own party instead of fussing in the kitchen!

This post may contain affiliate links. Please read our disclosure policy.

A variation of this recipe originally appeared in my cookbook, 101 Things To Do With Bacon. If you love the flavor of delicious BACON, check out our recipes for Bacon Macaroni Salad, Fried Corn with Bacon, Bacon Artichoke Cheese Dip and Corn Chowder with Bacon.

Ingredients Notes

Here’s what you’ll need to make these mini BLT bites:

6 slices soft white or wheat bread – Soft sandwich bread works best.

1/2 cup bacon bits – This is approximately 6 slices bacon, cooked, drained and chopped or crumbled.

1 cup shredded Romaine lettuce – I like Romaine because it holds its crispy texture well, but you can substitute Iceberg, butter lettuce, or leaf lettuce if you prefer.

1 pound ripe tomatoes, cored, seeded and finely chopped – This is great with summer garden tomatoes, but in the winter you can use cherry tomatoes.

2 to 3 tablespoons mayonnaise – My family is especially fond of Duke’s brand.

You’ll also need a little salt and pepper to season the BLT mixture. I like fine sea salt because it dissolves easily in the mayo, and freshly ground black pepper.

Pro Tip: After chopping the lettuce, spread it on a paper towel and let it sit for a few minutes to extract any excess moisture. This will help keep the lettuce crisp.

Equipment Needed

Aside from a sharp knife, cutting board and bowl, you’ll need a mini muffin tin and a 2-inch round cutter to make this recipe.

Step by Step Instructions

Here’s how to make easy BLT bites. (Scroll down for the printable recipe card if you prefer!)

STEP ONE | Preheat oven to 450 degrees F and lightly grease a mini muffin tin.

STEP TWO | Use a rolling pin to roll two pieces of bread until flattened and about 1/8 inch thick.

STEP THREE | Cut the bread in rounds using a 2-inch cutter. Depending on the size of your bread, you may be able to fit between 2 and 4 rounds. Repeat with the remaining bread and cut 24 total rounds.

STEP FOUR | Press 12 bread rounds into the cups of a mini muffin pan.

STEP FIVE | Bake just until lightly browned around the edges, about 6 minutes. Cool for 1 minute, then remove from pan and finish cooling on a wire rack. Repeat with the remaining 12 bread rounds.

STEP SIX | Combine the chopped bacon, lettuce, tomato, in a small bowl. Stir in the mayonnaise, salt, and pepper.

STEP SEVEN | Fill each bread cup with a spoonful of the BLT mixture. You’re done! (How easy was that?)

Arrange the tiny BLT cups on a platter and serve immediately.

Storing Leftovers

These little cups are best eaten the day you make them. However, leftover appetizers can be covered with foil or plastic wrap and refrigerated for up to 1 day. The toast shells will not be as crispy, but they’ll still taste good.

Make Ahead Directions

To make this appetizer in advance, first bake the toast shells. They can be stored in a tightly covered container at room temperature for up to 2 days.

Chop the filling ingredients and refrigerate up to 2 hours in advance. Just before serving, stir together the filling and fill the shells. Enjoy the party!

Save for Later