Yield: 6 servings
|16||To 20 cherry tomatoes|
|1 pounds||Bacon, cooked and crumbled|
|½ cup||Mayonnaise or salad dressing|
|⅓ cup||Chopped green onions|
|3 tablespoons||Grated parmesan cheese|
|2 tablespoons||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, combining all remaining ingredients; mix well. Spoon into tomatoes.
Refrigerate for several hours.
Shared by: Suzze Tiernan