24 -30 cherry tomatoes
1 lb bacon, cooked and crumbled
1⁄2 cup mayonnaise or 1⁄2 cup salad dressing
1⁄3 cup chopped green onion
3 tablespoons grated parmesan cheese or 3 tablespoons cheddar cheese
2 tablespoons snipped fresh parsley
1. Cut slice off tops of tomatoes. Use a small (1/4 tsp) metal measuring spoon to scoop out pulp and discard.
2. Invert tomatoes on paper towels to drain. Combine remaining ingredients.
3. Spoon mixture into tomatoes. Refrigerate several hours. Watch them disappear.