Ingredients
2 pints cherry tomatoes (about 32)
6 slices bacon
1/2 cup mayonnaise
1 chipotle chile in adobo sauce, finely chopped
1 cup finely chopped romaine lettuce leaves from the heart
Salt
Preparation
Cut off the stem ends of the tomatoes and discard. Using a paring knife, remove the seeds and discard; place the tomatoes cut side down on paper towels to drain. Meanwhile, in a heavy skillet, over medium heat, cook the bacon until crisp. Drain on a paper-towel-lined plate, then finely chop. Stir together the mayonnaise and chipotle and spoon into a resealable bag. Cut off the tip of one corner. Place the tomatoes cut side up on a platter and press some romaine inside each tomato; sprinkle with salt. Pipe some chipotle mayo over the romaine and top with bacon.
