I just love the new pre-cooked bacon on the market. Just warm it in your microwave to crisp and it's ready to use! No mess, no fuss and no clean-up. For a vegetarian version of this recipe, try substituting cashews or diced avocado for the bacon. Bacon Stuffed Cherry Tomatoes are the most popular appetizers I have ever made. In fact, double the recipe and you still won't have any left over. For a dip form of this recipe, see Bacon Cherry Tomato Dip.
Prep Time: 30 minutes
Total Time: 30 minutes
Yield: Serves 8
Ingredients:
- 2 pints cherry tomatoes
- 3/4 cup mayonnaise
- 1/2 cup freshly grated Parmesan cheese (NOT packaged)
- 1/8 tsp. garlic powder
- 1-2 tablespoons fresh minced basil leaves
- 16-oz. pkg. bacon, crisply cooked, drained, and crumbled
Preparation:
Cut the top off each cherry tomato, and using a melon baller or a sharp knife, carefully scoop out the seeds and pulp. Place each tomato upside down on paper towel to drain.
Combine the rest of the ingredients in a small bowl. Stuff each cherry tomato with the bacon mixture. Chill in fridge for at least 2 hours to blend flavors. To serve, I like to line the serving tray with parsley to keep the little tomatoes from rolling around. It's very pretty too. You need to use curly parsley to keep them upright - lettuce won't do the trick.
Calories per 2 stuffed tomatoes: 79
Fat: 8 grams
Sodium: 100 mg
