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LITTLE BLUE CHEESE LETTUCE BOATS Recipe

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This recipe for LITTLE BLUE CHEESE LETTUCE BOATS is from The MSSDAR Brunch to Punch Bunch, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 oz thick-cut smoky bacon
2/3 c whole-milk yogurt (not Greek)
1 garlic clove, finely grated
2 tsp fresh lemon juice
6 tsp honey
Kosher salt
Freshly ground pepper
6 oz blue cheese, crumbled and divided
2 heads romaine hearts (leaves separated and cut into desired portion size)
2 T chives, finely chopped
Lemon wedges
Directions:
Directions:
Cook bacon over medium-low heat, turning often until brown, about 8 to 10 minutes. Place on paper towels to drain and cool. Chop bacon and set aside to be sure it gets extra-crispy.

Mix yogurt, garlic, lemon juice, honey, and half of blue cheese in a medium bowl with fork to break up cheese. Season with salt and pepper to taste.

Spoon 1–2 teaspoons of yogurt mixture into centers of lettuce leaves, then top evenly with bacon and remaining cheese. Sprinkle with chives and juice from lemon wedges.
Personal Notes:
Personal Notes:
Romaine is recommended because the leaves have a distinctive upward curl from the stem, like the sides of a boat. But whole endive leaves may be used as a nice, peppery alternative. Feel free to also blend cream cheese with the blue cheese or add a seasoned soft cheese to the blend.

 

 

 

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