The inspiration for this recipe comes from Meat Cheese Bread in Portland, Oregon, where I fell hard for their sandwich of grilled green beans, bacon relish, soft-boiled egg, aioli, and parmesan. I would like to eat it all day, every day, please and thank you. <br /> <br />Unable to get that dreamy bacon relish out of my mind, I figured I would just have to make my own, and the BLT tartlet followed closely after that. <br /> <br />Use quality, smoky bacon, and if you have time to whip up your own aioli, definitely go that route. Find the sweetest, littlest cherry tomaotes you can get; if you can find them in a combination of colors, even better. There's a good amount of menial labor that goes in to assembling the tartlets (especially when you find yourself eating every third one), but they're sure worth the effort. That said, you probably want to go ahead and double the recipe because these guys don't last long on an hors d'oeuvres table. <br /> <br />You might have a little extra relish, tomatoes, and/or arugula left over. Toss them with pasta. Thank me later.

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