|20 eaches||Cherry tomatoes|
|1 pounds||Bacon -- cooked & crumbled|
|½ cup||Mayonnaise -- or salad|
|⅓ cup||Chopped green onions|
|3 tablespoons||Grated parmesan cheese|
|2 tablespoons||Fresh parsley -- snipped|
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 tomatoes.
Refrigerate for several hours. Yield: 16 to 20 appetizer servings.
Recipe By : Taste Of Home
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