BACON & CHEESE STUFFED TOMATOES

By jarren

Ingredients

• 50 to 60 cherry tomatoes
• 1/2 cup (125 mL) mayonnaise
• 1/3 cup (80 mL) crumbled cooked bacon
• 1/3 cup (80 mL) finely chopped green onions
• 1/4 cup (60 mL) freshly grated Parmesan cheese
• 2 tbsp (30 mL) finely chopped celery
• 2 tbsp (30 mL) finely chopped fresh parsley
• 1/8 tsp (0.5 mL) freshly ground pepper

Preparation

Step 1

Cut a thin slice off top of each tomato; discard slices. Using a small melon baller or small spoon, scoop pulp out of tomatoes, leaving a 1/8-inch (3-mm) thick shell; discard pulp.

Invert tomato shells onto several layers of paper towels. Let stand for 20 to 30 minutes.

Meanwhile, to prepare filling, combine remaining ingredients (mayonnaise through pepper). Spoon filling into a pastry bag fitted with a large tip.

Pipe filling into tomato shells. Alternatively, filling may be spooned into tomato shells. Cover and refrigerate for up to 4 hours.