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The Globe and Mail

The only holiday appetizer you should make this year

Never made BLT eclairs? Your guests will thank you once you try this easy-to-prepare recipe

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Toronto caterer Stefanie Tortorella shares her recipe for BLT eclairs, a party appetizer she describes as "fun, fresh and unexpected." To make the mini-eclairs, you’ll need: 1 cup flour 1/4 tsp salt 1 cup water 1/2 cup butter 4 eggs And for the filling, you’ll need: 20 vine-ripe cherry tomatoes, sliced into 1/4-inch rounds 10 slices double-smoked bacon cut into 4 pieces each 2 cups arugula 1/2 cup mayonnaise 1 tbsp cracked pepper

Ashley Capp for The Globe and Mail

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Preheat oven to 450 F. Sift 1 cup flour and 1/4 tsp salt in a bowl and set aside. Place 1 cup of water in a medium saucepan. Add 1/2 cup butter and melt over medium heat until mixture starts to boil. Reduce heat to medium and add flour to melted butter all at once, stirring vigorously until mixture forms a ball that will not separate. Remove from heat and cool slightly. Add 4 eggs, one at a time, stirring after each addition until batter is smooth and glossy. Place dough into piping bag fitted with fluted tip.

Ashley Capp for The Globe and Mail

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Pipe onto a parchment-lined baking sheet approximately two inches apart. Bake at 450 F for 15 minutes, then reduce heat to 325 F and cook for an additional 20 minutes or until golden. Remove eclairs from oven and let cool.

Ashley Capp for The Globe and Mail

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Thinly slice cherry tomatoes. Tortorella only uses the uniform, centre cuts for her BLT eclairs and reserves the ends for a homemade batch of tomato sauce.

Ashley Capp for The Globe and Mail

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Add cracked pepper to mayonnaise and stir.

Ashley Capp for The Globe and Mail

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Slice eclairs lengthwise, but do not slice all the way through.

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Spread eclair with mayo. Stack 1 slice of bacon, 2 slices of tomato and a few pieces of baby arugula inside each eclair.

Ashley Capp for The Globe and Mail

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Place finished BLT eclairs onto a serving platter. Tortorella suggests lining them up on a white rectangular dish for a presentation that stands out.

Ashley Capp for The Globe and Mail

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