|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]|
- 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.