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Stuffed Cherry Tomatoes




Source of Recipe


Cindy Scott


List of Ingredients




24 cherry tomatoes
1 pound bacon, fried crisp
1 bunch scallion, thinly sliced
3/4 cup mayonnaise
1 teaspoon dried basil
1 teaspoon pepper, freshly ground

Recipe



Cut off bottom of tomatoes (opposite stem end) one-third of the way down. Hollow out seeds (small end of a melon baller works well) and place upside down in a paper towel-lined plastic container to drain.

Fry bacon until crisp; drain well on paper towels. When cool, break into small pieces and refrigerate. These steps can be done a day ahead.

A few hours before serving, combine bacon, scallions, mayonnaise, basil and pepper. Fill the cherry tomatoes and refrigerate. Serve on a bed of parsley.

Serves 12