16-20 cherry tomatoes
1 lb. bacon, cooked and crumbled
1/2 C. mayonnaise or salad dressing
1/3 C. chopped green onions
3 T. grated Parmesan cheese
2 T. snipped fresh parsley
Cut a thin slice off of each tomato top. Scoop out and discard pulp.
Invert the tomatoes on a paper towel to drain.
In a small bowl, combine all remaining ingredients; mix well. Spoon
into tomatoes. Refrigerate for several hours.
Yield: 16-20 appetizer servings.