June 25, 2011

BLT Bites

from Annette

16 to 20 large cherry tomatoes or small cluster tomatoes
1 pound bacon, cooked and crumbled
1/2 cup mayonnaise or salad dressing
1/3 cup chopped green onions
3 TBS grated parmesan cheese
2 TBS snipped fresh parsley

1.  Cut a thin slice off of each tomato top.  Scoop out and discard pulp.  Invert the tomatoes on a paper towel to drain.

2.  In a small bowl, combine the remaining ingredients; mix well.  Spoon into tomatoes.

3.  Refrigerate for several hours to allow flavors to blend.

No comments:

Post a Comment