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Spicy BLT Lettuce Cups paired with California Cabernet Sauvignon



– 1/2-pound thick sliced bacon – 1 head California Butter lettuce, washed, leaves separated – 1 (6-ounce) wedge Real California jalapeno jack cheese, sliced into slabs – ½ cup cherry tomatoes, halved – 2 tablespoons minced chives – Coarse ground black pepper to taste – 2 tablespoons grainy mustard – 2 tablespoons hot bacon grease from pan – Juice of half a lemon Cheese, Jalapeno Jack, Bacon, Lettuce, Appetizer
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Prep time: 10 minutes

Cook time: 25 minutes Serves 4

Preheat the oven to 400°F and arrange the bacon directly on a sheet pan. Place the pan into the oven and cook for 20-30 minutes, depending on the thickness of the bacon, until crispy, golden brown, and cooked through.

While the bacon cooks assemble the lettuce cups. Arrange the butter lettuce leaves on a platter. Place a slab of jalapeno jack, and up to a tablespoon of tomato halves into each lettuce cup. Sprinkle with the chives and set aside.

When the bacon is ready, transfer to a paper towel lined plate. In a small bowl, pour 2 tablespoons of bacon drippings over the grainy mustard and the juice of half a lemon. Whisk to combine.

Tuck half a strip of bacon into each of the prepared lettuce cups then serve immediately while the grainy mustard dressing is still warm.

Recipe credit: CA Grown

Photo credit: Meg van der Kruik for CA Grown