Prep Time: 30 minutes
Total Time: 30 minutes
Yield: Serves 8
- 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
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.