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    Stuffed Cherry Tomatoes


    Source of Recipe


    Post Gazette

    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.


 

 

 


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