Servings: Makes 24 minitarts.

1 pound low sodium bacon cut into small slices(crosswise) and cooked to crispy
1 package grape tomatoes cutinto quarters
1/2 cup diced white onion
1 cup shreddedSwiss cheese
1 tsp garlic powder
1/2 cup mayonnaise
1 tsp dried Italian herbs
1 (7.5 ounce) package ofrefrigerated flaky biscuits

When the bacon is cooked and crispy, drain it on paper towels and letit cool. With your knife, cut it into slightly smaller pieces butdon't make it into tiny bits and crumbles. You want to still taste thebacon chunks. Mix the bacon, tomatoes, onion, cheese, garlic, mayo andherbs in a mixing bowl. Set aside.

Open your biscuits. Separate each biscuit with your fingers into 3thin disks instead of just one. You'll need a mini muffin pan if youwant your tarts to have"middle." If you don't have a mini muffin pan,you can have mini "pizzas" instead by using a regular-sized muffinpan. If you have the mini muffin pan, take each biscuit disk and urgeit into the muffin hole so it slides to the bottom and up the sides toform a tart crust. You can use your knuckle to get the middle of thecrust to go to the bottom. If you are using a regular-sized muffinpan, the biscuit dough will just sort of sit flat in the bottom of themuffin indentation.

Put a heaping teaspoon of mixture in each indentation. The wholemixture and the biscuit dough will make 24 tarts or mini "pizzas."Bake them at 350 degrees for 12 to 14 minutes until browned on theedges. Let them cool slightly in the pan and then remove to let themcool. You can serve warm, room temperature or even store refrigeratedand then re-heat and serve later