(Courtesy of Taste of Home)
Ingredients:
16-20 cherry tomatoes
1 lb. sliced bacon, cooked and crumbled
1/2 c. mayonnaise
1/3 c. chopped green onions
3 Tbsp. grated Parmesan cheese
2 Tbsp. snipped fresh parsley
Directions:
Cut a thin slice off of 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 before serving.
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