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 Bacon-Stuffed Cherry Tomatoes

 

Tastes like a BLT in one bite...

1 ½ lbs 

 

bacon

 

½ cup 

 

chopped green onions

 

½ cup 

 

mayonnaise

 

24 cherry 

 

tomatoes, stems removed

 

 

1

Dice bacon, and fry until crisp. Drain and cool on paper towels.

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.

 

Servings: 1

Yield: 24 appetizers

 

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