- 20 Cherry Tomatoes
- 1 lb. bacon cooked and chopped small
- 1/2 cup mayonnaise
- 1/3 cup chopped green onions
- 3 tbsp. grated Parmesan cheese
- 2 tbsp. fresh parsley finely chopped
- Fresh Cracked pepper
Take a small slice off the top of the cherry tomato. Scoop out the pulp. I like to use a small teaspoon for this job. Turn the tomatoes upside down to drain out the excess tomato juice onto a paper towel. In a small bowl, combine all the remaining ingredients. Spoon the mix back into the tomatoes. Refrigerate for at least a half hour. Enjoy!