15 to 20 cherry tomatoes
1 pound sliced bacon, cooked and crumbled
1/2 cup mayonnaise
1/3 cup chopped green onions
1/4 cup grated Parmesan cheese
2 tablespoons snipped fresh parsley
Cut a thin slice off of each tomato top. Scoop out and discard pulp. Invert the tomatoes on a paper towel to drain.
In a small bowl, combine the remaining ingredients. Spoon into tomatoes. Refrigerate for 3 hours. Yield: 16-20 appetizer servings.