BACON AND CHEESE STUFFED TOMATOES


50 - 60 cherry tomatoes
1/2 cup (125 mL) mayonnaise
1/3 cup (75 mL) crumbled cooked bacon
1/3 cup (75 mL) finely chopped green onions
1/4 cup (50 mL) freshly grated Parmesan cheese
2 tbsp (25 mL) finely chopped celery
2 tbsp (25 mL) finely chopped fresh parsley
1/8 tsp (0.5 mL) freshly ground pepper

Cut a thin slice off top of each tomato; discard slices. Using a small melon baller or small spoon, scoop pulp out of tomatoes, leaving a 1/8 inch (3 mm) thick shell; discard pulp. Invert tomato shells onto several layers of paper towels. Let stand for 20 – 30 minutes. Meanwhile, to prepare filling, combine remaining ingredients (mayonnaise through pepper). Spoon filling into a pastry bag fitted with a large tip.

Pipe filling into tomato shells. Alternatively, filling may be spooned into tomato shells. Cover and refrigerate for up to 4 hours. Makes 50 – 60.

 

 
Last updated on July 13, 2018