PIG LIPS Recipe
bacon/basil-wrapped cherry tomatoes, balsamic teriyaki, finished w/ avocado puree
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation Instructions
Prepare the Bacon-Wrapped Tomatoes
Preheat your oven to 400°F (200°C). Cut each bacon strip in half. Wrap each cherry tomato with a basil leaf, then wrap the bacon around the basil and tomato, securing it with a toothpick if necessary. Place them on a baking sheet.
Bake the Tomatoes
Bake the bacon-wrapped tomatoes in the preheated oven for about 15-20 minutes, or until the bacon is crispy and cooked through.
Make the Balsamic Teriyaki Sauce
In a small saucepan, combine balsamic vinegar and teriyaki sauce. Bring to a simmer over medium heat and let it reduce slightly, about 5-7 minutes. Remove from heat and set aside.
Prepare the Avocado Puree
In a blender, combine the avocado, lime juice, salt, and pepper. Blend until smooth and creamy. Adjust seasoning to taste.
Assemble the Dish
Once the bacon-wrapped tomatoes are cooked, remove them from the oven. Drizzle the balsamic teriyaki sauce over the tomatoes. Serve with a generous dollop of avocado puree on the side.