|
|
|
|
24 servings
Ingredients:
1 pound bacon, cooked and crumbled1/2 cup mayonnaise1/4 cup green onions, chopped2 tablespoons chopped fresh parsley24 cherry tomatoes
Instructions:
Place bacon in a large, deep skillet.Cook over medium high heat for 6 to 8 minutes, or until evenly brown.Once cooled, crumble and set aside.In a bowl, stir together the mayonnaise, bacon, green onions, and parsley until well blended.Set aside.Cut a small slice from the top of each tomato.Using a melon baller or small spoon, scoop out the inside of each tomato and discard.Fill each tomato with the bacon mixture, and refrigerate for 1 hour.Serve chilled.
|
|
|
