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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 1 |
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If I get asked for this recipe one more time, I will scream - just kidding! This is a great do-ahead appetizer. A good recipe to have for your summer garden abundance (and parties!). Only 145 days til July! Ingredients:
48 whole cherry tomatoes |
1 lb bacon (cooked and crumbled) |
3/4 cup mayonnaise |
3 green onions (chopped) |
3 tablespoons grated parmesan cheese |
2 tablespoons fresh parsley (snipped) |
Directions:
1. Cut a thin slice off the top of each tomato.
2. Scoop out and discard the pulp (I use the handle end of a small teaspoon, or use a melon-baller).
3. Invert tomatoes on paper towels to drain.
4. In a small bowl, combine all remaining ingredients and mix well.
5. Spoon into tomatoes.
6. Refrigerate until ready to serve.
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