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BACON AND CHEESE STUFFED TOMATOES

These cute cherry tomato appetizers will impress at your next appetizer party. Stuffed with Parmesan cheese and crumbled bacon, they’re a small but mighty bite.

Yield: Makes 50.

July 02, 2019

BACON AND CHEESE STUFFED TOMATOES

Ingredients

  • 50 - 60 cherry tomatoes
  • 1/2 cup mayonnaise
  • 1/3 cup crumbled cooked bacon
  • 1/3 cup finely chopped green onions
  • 1/4 cup freshly grated Parmesan cheese
  • 2 tbsp finely chopped celery
  • 2 tbsp finely chopped fresh parsley
  • 1/8 tsp freshly ground pepper

Directions

  1. 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 thick shell; discard pulp. Invert tomato shells onto several layers of paper towels. Let stand for 20 – 30 minutes.
  2. Meanwhile, to prepare filling, combine all remaining ingredients. Spoon filling into a pastry bag fitted with a large tip.
  3. Pipe filling into tomato shells. Alternatively, filling may be spooned into tomato shells. Cover and refrigerate for up to 4 hours.
Nutritional analysis per 1 tomato serving:

29 calories, 2.5 g fat, 0.9 g protein, 0.8 g carbohydrate, 0.2 g fibre, 36 mg sodium

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