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Sunday, May 22, 2011



  • 1 pound bacon, cooked and crumbled
  • 1/2 package cram cheese softened
  • 1/4 cup mayonnaise
  • 1/4 cup green onions, chopped
  • 2 tablespoons chopped fresh parsley
  • 24 cherry tomatoes


  1. Place bacon in a large, deep skillet. Cook over medium high heat for 6 to 8 minutes, or until evenly brown. Once cooled, crumble and set aside.
  2. In a bowl, stir together the cream cheese, mayonnaise, bacon, green onions, and parsley until well blended. Set aside.
  3. Cut a small slice from the top of each tomato. Using a melon baller or small spoon, scoop out the inside of each tomato and discard. Fill each tomato with the bacon mixture, and refrigerate for 1 hour. Serve chilled.