Hors d’oeuvre: BLT Bites with Smoked Chipotle Aioli

BLT Bytes with Smoked Chipotle Aioli on a Triscuit

Ingredients

24 grape tomatoes

24 small pieces of baby spinach

24 Triscuit’s ( I like Garden Herb)

1/4 cup crumbled crisp cooked bacon (about 3 pieces)

24 small pieces of bacon for garnish (about 2 pieces)

Chipotle aioli:

3 egg yolks, at room temperature

1 teaspoon fresh squeezed lemon juice

1/2 teaspoon Dijon mustard

1/2 cup grape seed or other neutral flavored oil (not olive!)

1-2 teaspoons of chipotles in adobo sauce

1/2 teaspoon soy sauce

1/2 teaspoon Anchovy Paste

1/2 teaspoon sugar

3-4 drops of liquid smoke

Salt to taste

Instructions

Aioli:

1.      In a medium bowl whisk together the room temperature egg yolks with the lemon juice and Dijon mustard. Next slowly stream oil (very slowly at first or it will not emulsify)

2.      Combine all other ingredients in a small blender; Add the aioli and blend until completely mixed and there are no visible chipotle seeds left. Salt to taste

3.      <<Caution>> as this now becomes a bacterial breeding hazard food be sure to keep refrigerated and throw away if left out over 3 hours

Assembly:

1.      Cut the bottoms of the tomatoes off so they will stand on their own.  Cut off the top and hollow out the pulp.

2.      Stuff 1 piece of baby spinach into each tomato cup. Then place some small pieces of bacon into each. Top with a squeeze of chipotle aioli and a piece of bacon for garnish.

3.      Sprinkle a little salt, pepper, basil, and paprika along with a garnish of spring onion or chives.  Whatever strikes your fancy.

4.      Place bites on top of a Triscuit.