16–20 cherry tomatoes
1 pound bacon, cooked and crumbled
1/2 cup mayonnaise or salad dressing
1/3 cup chopped green onions
3 tablespoons grated Parmesan cheese
2 tablespoons snipped fresh parsley
Cut a thin slice off the top of each tomato. Scoop out and discard pulp. Invert tomatoes on a paper towel to drain.
In a small bowl, combine all remaining ingredients; mix well. Spoon into tomatoes. Refrigerate for several hours. Makes 16–20 appetizers.
Dutch Pantry Cookin’ Volume II (West Virginia)