This recipe is part of Linda Larsen's Last Minute Fourth of July Bash Menu
I just love the new pre-cooked bacon on the market. Just warm it in your microwave to crisp and it's ready to use! No mess, no fuss and no clean-up. For a vegetarian version of this recipe, try substituting cashews for the bacon.
1 pint cherry tomatoes
1/2 cup mayonnaise
1/2 cup freshly grated Parmesan cheese
1 bunch green onions, finely chopped
1 16-ounce package bacon, crisply cooked and crumbled
Cut the top off each cherry tomato, and using a melon baller, carefully scoop out the seeds and pulp. Place each tomato upside down on paper towel to drain. Combine the rest of the ingredients in a small bowl. Stuff each cherry tomato with the bacon mixture. Chill in fridge for at least 2 hours to blend flavors. To serve, I like to line the serving tray with parsley to keep the little tomatoes from rolling around. It's very pretty too!
Serves 8
