20 cherry tomatoes
1 pound cooked diced bacon
1/2 cup mayonnaise
1/3 cup chopped green onions
3 tablespoons grated Parmesan cheese
2 tablespoons diced fresh parsley
Cut a thin slice off of each tomato top. Scoop out and discard pulp. I used a melon baller to scoop out the middle. In a small bowl, combine the remaining ingredients. Spoon into tomatoes or pot into a gallon bag, snip the corner and squeeze into tomatoes. Refrigerate for several hours before serving. Makes 20 servings.
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