Ingredients
24
24 servings
- •1 pound bacon, cooked and crumbled
- •0.5 cup mayonnaise
- •0.25 cup green onions, chopped
- •2 tablespoons chopped fresh parsley
- •24 cherry tomatoes
Instructions
- Place bacon in a large, deep skillet. Cook over medium-high heat for 6 to 8 minutes, or until evenly brown. Once cooled, crumble and set aside.
- In a bowl, stir together mayonnaise, bacon, green onions, and parsley until well blended. Set aside.
- Cut a small slice from the top of each tomato. Using a melon baller or small spoon, scoop out the inside of each tomato and discard. Fill each tomato with the bacon mixture, and refrigerate for 1 hour. Serve chilled.
Nutritional Facts
Per 24 servings
- Calories: 71
- Carbohydrate: 1g
- Fat: 6g
- Fiber: 0g
- Protein: 3g
- Sugar: 0g
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