All Recipes Appetizers and Snacks Meat and Poultry

Ingredients

1 pound bacon 16 cherry tomatoes, or more to taste ½ cup mayonnaise ⅓ cup chopped green onions 3 tablespoons grated Parmesan cheese 2 teaspoons snipped fresh parsley

Nutrition Info

108.1 calories carbohydrate: 1.3 g cholesterol: 13.7 mg fat: 9.7 g fiber: 0.2 g protein: 4.1 g saturatedFat: 2.3 g servingSize: - sodium: 270.5 mg sugar: 0.1 g transFat: : - unsaturatedFat: : -

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Let cool for 5 minutes, crumble into a bowl.
Cut a thin slice off the top of each tomato. Scoop out and discard pulp. Invert tomatoes on a paper towel-lined plate to drain.
Combine bacon, mayonnaise, green onions, Parmesan cheese, and parsley in a small bowl. Mix well.
Spoon bacon mixture evenly into tomatoes. Refrigerate for at least 2 hours before serving.

16 servings

These are delightful, refreshing, little appetizers for a picnic that are hard to stop eating after the first one.