B L T Bites
  • Servings: 8
  • 16 cherry tomatoes
  • 1 pound bacon -- cooked and crumbled
  • 1/2 cup mayonnaise
  • 1/3 cup chopped green onions
  • 3 tablespoons grated parmesan cheese
  • 2 tablespoons snipped fresh parsley
  1. Cut a thin slice off the top of each tomato top. Scoop out and discard pulp. Invert the tomatoes on a paper towel to drain.
  2. In a small bowl, combine the remaining ingredients; mix well. Spoon into tomatoes. Refrigerate for several hours.