Prep 45 mins
Cook 0 mins
These are like taking a little bite of summer. The flavors blend so well and taste great. They never stand a chance at picnics or potlucks. They always are gone before the meal begins. Quantities and ingredients may be adapted to suit your personal tastes.
- 24 -30 cherry tomatoes
- 1 lb bacon, cooked and crumbled
- 1⁄2 cup mayonnaise or 1⁄2 cup salad dressing
- 1⁄3 cup chopped green onion
- 3 tablespoons grated parmesan cheese or 3 tablespoons cheddar cheese
- 2 tablespoons snipped fresh parsley
- Cut slice off tops of tomatoes.
- Use a small (1/4 tsp) metal measuring spoon to scoop out pulp and discard.
- Invert tomatoes on paper towels to drain.
- Combine remaining ingredients.
- Spoon mixture into tomatoes.
- Refrigetate several hours.
- Watch them disappear.
I made these at New Year and should have tripled it, the vanished so quickly. I will make these often all through the year, I know.
All about making it easy - just a couple tips - for those having trouble "stuffing the tomatoes" - put the filling inside a small plastic bag, snip the end of the bag and squeeze the filling into tomatoes - like a pastry bag.
Don't have time or don't feel like cooking the bacon - use the Oscar Meyer bacon pieces.
These were AWESOME. I tripled the recipe to take to my nephews graduation party. I'm glad I made so many!! There weren't any left to take home. It took quite a while to get them all made but it was worth it. I baked my bacon in the oven which made everything easier. I baked it on a rack on a cookie sheet lined with aluminum foil. That way all the grease falls through the rack and collected all on the aluminum foil for easy clean up. I really really loved these and think that sometime I might just mix up the filling and spread it on toast and top with with tomato slices...*yum*. Thanks so much for posting, this is definitely going in the keeper file!!