Tomato Bacon Cheese Cups

Enjoying late summer days with a hint of autumn on the way.

Tomato Bacon Cups
Cook's Notes: What started out as an appetizer idea became a dinner with some fresh fruit. It was just the right amount for a late summer meal and a perfect way to use up ripe tomatoes. The recipe calls for using an appetizer muffin tray size and this one measured 2 inches across for each well. 
A cup of soup would pair well with this meal too. 

The recipe make 10 (appetizer size) muffin cups so I had to bake a separate one after first baking. The recipe was adapted from Taste of Home Magazine.  
Ingredients:

• 1 cup diced, tomatoes, drained on a paper towel lined plate  
• 1/3 cup mayonnaise
• 1/2 cup real bacon bits or 8 slices of bacon, fried and crumbled
• 1 cup shredded Swiss cheese
• 1/2 cup diced, sweet onions
• 1 teaspoon parsley flakes
• 1 teaspoon dried basil or 1 tablespoon snipped fresh basil leaves 
• 1 tube refrigerated buttermilk biscuits, separated into 10 biscuits

Directions:

• Preheat oven to 400 degrees.
• In a bowl mix together diced tomatoes, bacon, mayonnaise, spices, cheese and onions.
• Separate biscuits and with floured hands press each biscuit into muffin well and up the sides.
• Divide tomato mixture among the ungreased muffin cups about 1 tablespoon.
• Bake 12- 14 minutes or until golden brown and biscuit is cooked.  
• Let cool a few minutes before removing.  
  

'You know summer has an ending when Roxie bids the lake farewell.