16 to 20 Cherry tomatoes
1 lb Bacon, cooked and crumbled
1/2 C Mayonnaise or salad dressing
1/3 C Chopped green onions
3 tbsp Grated Parmesan cheese
2 tbsp 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.
16 to 20 Servings