Yield: 24 appetizers
Prep Time: 45 min
Cook Time: 15 min
Although these are a little time consuming to make, they're worth every minute. Such wonderful flavor in every bite. Our guests have loved them.
1 1/2 pounds bacon, cooked until crisp
1/2 cup green onions, chopped
1/2 cup mayonnaise
24 cherry tomatoes, stems removed
1. Drain bacon on paper towels. Dice or crumble into small pieces.
2. In medium bowl, mix bacon, onions and mayonnaise.
3. Place tomatoes stem side down on cutting board. Cut a thin slice off the bottom. Scoop out pulp with a melon ball scooper. Invert tomatoes on paper towel 30 minutes to drain.
4. Fill tomatoes with bacon mixture. Refrigerate several hours, or overnight.
*If you can find one, they do sell small serrated scoopers that are specifically designed for scooping out pulp of cherry tomatoes. They are a little easier to work with than a melon ball scooper. Check out specialty food or kitchen shops for this cool tool.
*For a low fat version: I like to use light mayonnaise -OR- use lowfat plain yogurt in place of the mayonnaise. Put it in a cheesecloth and drain for several hours then mix as usual (make sure you don't skip this part or otherwise it will be too runny). Greek yogurt is much thicker and would be better than regular, if available. Try using turkey bacon in place of the full fat kind too!