Here’s what you will need:
16 strips thick cut bacon, cooked*
½ medium avocado, peeled, pitted, and chopped
2 ounces cream cheese, softened
2 tablespoons basil pesto
1 teaspoon lemon juice
4 cups baby arugula
48 cherry tomatoes
Begin by cutting each slice of cooked bacon into three equal pieces. Set aside.
In a medium bowl, use a fork to thoroughly mash together the avocado, cream cheese, pesto, and lemon juice. Put the mixture into a piping bag or plastic baggie. Cut off one corner of the baggie with scissors.
Assemble each bite by piping a line of the avocado-pesto mixture onto a strip of bacon. Top with 2 or 3 leaves of arugula and a cherry tomato. Secure the bacon and arugula around the tomato with a toothpick. Repeat for all of the bites.
*For best results, get my recipe for brown sugar bacon here. The bacon should be fully-cooked but not crispy.