I wait all year Heirloom tomatoes. They are really my favorite find greenmarket and when I see them in all their colorful beauty, I can not help but go a little crazy. For days I did not eat anything but tomatoes and sliced salad lightly dressed with olive oil and lemon. It seems that shame to cook with these beauties and take this delicious fresh taste sweet if I was looking for a way to use them in a tasty bakery. The Smitten Kitchen Cookbook Fortunately 
The original recipe called for 3 inch round cookies, which would make such a good lunch or an aperitif. I choose to make it even smaller with a punch of 2 inches. The goal was a snack that could be eaten in a few bites, perfect for a cocktail or an appetizer spread.
This is the perfect snack for me to have done in honor of my friend Rachel (Rachel Cooks) 30th birthday this week !! Some bloggers got together to make a few "drinks and Little Bites" in honor of her special day. Rachel is one of the kindest, funniest and most generous bloggers I ledge that is worthy of a special birthday shout ?? It would be so fun to get together with the girls for a tail and finger model but until then- foodborne our virtual party will have to do. Happy Birthday !!! Lady
Discover other partygoers and their fabulous drinks and snacks:
Red Cherry Sangria Sam (Sweet Remedy)
Blueberry limeade (Missy Kitchen)
Basil pesto hummus with Toasted Liz pine nut (The lemon Bowl)
Homemade Blueberry Vodka and lemon Cocktail Brandy (Nutmeg Nanny)
Bourbon cherry Soda Heather (FarmGirl Gourmet)
easy S'mores Pops Popcorn Shanna (Pineapple Coconut)
- 2 cups and 2 tablespoons tablespoons all-purpose flour, and more for dusting
- 2 tablespoons baking powder
- ¾ teaspoon of table salt
- 5 tablespoons unsalted butter, chilled, cut into ¼- inch pieces
- 4 slices extra crispy chopped bacon-. (Save about 1 slice of value for watering.)
- 1 cup milk
- 1 tablespoon olive oil
- 1½ tablespoons lemon juice
- ⅛ teaspoon salt
- freshly ground black
- ½ tomatoes book inheritance, chopped. (I used about 3 tomatoes)
- toppings
- 3 tablespoons heavy cream or whipping
- 4 ounces goat cheese, softened
- extra bacon crumbles
- for the cookies, preheat oven to 425. Line a plate pastry with parchment paper or a Silpat. Whisk flour, baking powder and salt in a large wide bowl. Fingertips or a pastry blender, cut butter into the dry ingredients until the mixture resembles coarse meal.
- Add the bacon. Add milk and mix until evenly moistened. Pat ¾- to the 1-inch thick, adding a little more flour if necessary and cut into slices 2 inches, reforming the pieces as necessary until all the dough is used up . Arrange the cookies on the baking sheet covered with parchment paper, spacing 1-2 inches. Cook until well browned on top, about 15 minutes
- Add the chopped tomatoes in a medium bowl with the olive oil, lemon juice, salt and pepper. Mix well.
- To make the whipped goat cheese in a separate bowl use an electric mixer to whip the cream until peaks form of training. Add goat cheese and beat until the cheese topping is light and fluffy.
- To assemble the cookies, divide each warm biscuit in half. Generously spoon each with half the tomato salad and dressing. Dollop of whipped goat cheese and sprinkle with bacon. Eat immediately or biscuits will get soggy from tomato juice