- 16 to 20 cherry tomatoes
- 1 lb. bacon, cooked and crumbled
- 1//2 C. mayonnaise or salad dressing
- 1/3 C. chopped green onions
- 3 Tbs. grated Parmesan cheese
- 2 Tbs. snipped fresh parsley
Cut a thin slice off of each tomato top. Scoop out and discard pulp. Invert the tomatoes on a paper towel to drain. In a small bowl, combine all remaining ingredients; mix well. Spoon into the cherry tomatoes. Refrigerate for several hours.
Yield: 16 – 20 servings