Serve these easy mini hors d'oeuvres inspired by celebrity caterer Peter Callahan's new cookbook, Bite by Bite, and your guests need never juggle a plate and a wineglass again.

Makes 2 dozen


  • Nonstick cooking spray
  • 24 slices thin-cut bacon (about 1 1/4 pounds), cut crosswise into thirds
  • 1 (15-ounce) can baked beans, partially drained
  • 1/4 cup sour cream
  • 1/4 cup finely chopped yellow or red bell peppers
  • 2 green onions, thinly sliced

  • Directions

    Active time: 30 minutes
    Total time: 1 hour, 30 minutes

    To make tartlets: Preheat oven to 350°. Turn a 12-cup mini-muffin pan upside down and lightly coat the bottom with cooking spray. Crisscross 3 pieces of bacon over each upturned cup, arranging them to cover the surface entirely, and then place a second mini-muffin pan on top so that the bacon is sandwiched between the two pans. Arrange upside down on a rimmed baking sheet and cook until bacon is crisp and dark golden brown, 30 to 45 minutes. (Time will vary depending on the pan, so check the bacon after 25 minutes.)

    Let cool completely, then carefully remove the top pan and transfer tartlets to a paper-towel-lined sheet tray. Repeat process with remaining bacon to make 24 tartlets total.

    To serve: Heat baked beans. Fill each bacon tartlet with a spoonful of beans, then garnish with sour cream, bell peppers, and onions.

    More bacon tartlet fillings:

    BLT: Place a halved cherry tomato and shredded iceberg lettuce in each tartlet; garnish with a dot of mayonnaise.

    Turkey and avocado: Mix together chopped roasted turkey and diced avocado; fill tartlets with mixture and garnish with a sliver of roasted red pepper.


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