Prep 15 mins
Cook 15 mins
What a great finger food!
- 36 cherry tomatoes or 36 yellow cherry tomatoes, stems removed (or both)
- 2 cups chopped butter lettuce
- 1⁄2 cup chopped cooked bacon (about 8 slices)
- 3 -4 tablespoons mayonnaise
- salt and pepper
- Lightly slice tops from cherry tomatoes and scrape out and throw away pulp and seeds.
- Then slice just enough off the bottom of each tomato to form a flat base so the tomato will sit up.
- Place tomatoes upside down on paper towels and set aside to drain.
- In small bowl combine lettuce, bacon and just enough mayonnaise to hold stuffing together.
- Season with salt and pepper.
- Just before serving fill tomato shells with lettuce-and-bacon stuffing and arrange on platter.
These are great! I took them as a snack at a bible study and they disappeared and everyone wanted the recipe...thanks!
These are really good. I used a melonballer to scoop after slicing off the tops. Cooked bacon in the oven sprinkled w/ a tiny bit of brown sugar and black pepper. On a few I tucked a bit of goat cheese and that was good too.
It does take more fussing than it sounds like, but it's well worth it! Try a serrated grapefruit spoon to scoop out the inards. For an appetizer, allow at least 4 cherry tomatoes per person, because 2 is simply not enough for anyone. If your cherry tomatoes are larger than the norm, you can halve them. I prefer basil over the lettuce. Fresh basil is good for serving soon after prep, dried is better for storage and 'travel' time. However - bacon is the strongest flavor with the tomato, and you can elimate the greens altogether, and no one is likely to complain!