Ingredients
20 cherry tomatoes1 pound sliced bacon, cooked and crumbled1/2 cup mayonnaise1/3 cup chopped green onions3 tablespoons grated Parmesan cheese2 tablespoons snipped fresh parsley
Preparation
Cut a thin slice off each tomato top. Scoop out and discard pulp. Invert the tomatoes on a paper towel to drain.
In a small bowl, combine the remaining ingredients. Spoon into tomatoes. Refrigerate for several hours.
