Ingredients
| 16 Cherry Tomatoes |
| 1 Lb. Bacon [Cooked and Crumbled] |
| ½ Cup Mayonnaise |
| 1/3 Cup Chopped Green Onions |
| 3 Tbsp. Grated Parmesan Cheese |
| 2 Tbsp. Fresh Parsley [Snipped] |
Instructions
- Cut a thin slice off the top of each tomato top. Scoop out and discard pulp. Invert the tomatoes on a paper towel to drain.
- In a small mixing bowl, combine bacon, mayonnaise, green onions, grated parmesan cheese and parsley; mix well.
- Spoon mixture into tomatoes.
- Refrigerate for several hours.
Yield: 16 servings.