8 slices white bread
3 T light cream cheese, softened
1 T light mayonnaise
1 t garlic powder
1 t dried oregano
2 medium tomatoes, chopped and lightly salted
4 slices bacon, cooked crisp and crumbled
¾ cup red or green leaf lettuce, chiffonade (roll and cut into ribbon-like strips)
Salt and pepper
Olive oil for drizzling


  • Heat oven to 375°. Remove crusts from bread and, using a large spoon, gently press the slices of bread down flat until thin and almost doughy. Brush with olive oil on both sides. Place the slices in the muffin tin, pressing them into the muffin shape, to create a tartlet shell. Bake for 12-13 minutes, or until golden and crusty.
  • Meanwhile, in a small bowl, use a fork to mix the cream cheese, garlic powder, mayonnaise and oregano with salt and pepper until smooth and creamy.
  • Once the bread is golden, remove the shells and place them on a cooling rack to assemble. To make the tartlets, place a teaspoon of the cream cheese mixture on the bottom, followed by the bacon, tomatoes and the lettuce. Top with salt and pepper and a drizzle of olive oil.


Yield: 4 servings (2 tartlets per serving)
Prep time: 15 minutes
Ease of preparation: Easy


Recipe courtesy of Melissa d’Arabian developed for the Grain Foods Foundation

Categories: Recipes

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