Time
prep 0:20
total 0:20
Ingredients
| 16 to 20 | cherry tomatoes | | 1 lb. | bacon, cooked and crumbled | | 1/2 cup | mayonnaise or | | salad dressing | | 1/3 cup | chopped green onions | | 3 tbsp. | grated Parmesan cheese | | 2 tbsp. | snipped fresh parsley or | | 1 tsp. | dried parsley | | Fresh cracked pepper |
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Instructions
Cut a thin slice off the top of each tomato. Scoop out and discard the pulp. Invert the tomatoes on a paper towel to drain for a few minutes. Combine the remaining ingredients in a small bowl; mix well. Spoon into the tomatoes. Refrigerate for several hours. To keep them fresh, cover loosely with plastic wrap and refrigerate.
Author's Comments
This is a great little appetizer/snack. I picked it up on a low carb site quite a while ago, unfortunately, I have no idea which one. But this isn't just for low carbers, everyone I serve them to love them. For scooping out the flesh and seeds of the tomato, I've found that a grapefruit spoon works nicely. And the filling usually fills more than 20 cherry tomatoes, so you may want to grab a few extras.