These are delightful, refreshing, little appetizers for a picnic that are hard to stop eating after the first one.

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Recipe Summary

prep:
20 mins
cook:
10 mins
additional:
2 hrs 5 mins
total:
2 hrs 35 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Let cool for 5 minutes; crumble into a bowl.

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  • Cut a thin slice off the top of each tomato. Scoop out and discard pulp. Invert tomatoes on a paper towel-lined plate to drain.

  • Combine bacon, mayonnaise, green onions, Parmesan cheese, and parsley in a small bowl. Mix well.

  • Spoon bacon mixture evenly into tomatoes. Refrigerate for at least 2 hours before serving.

Nutrition Facts

108 calories; protein 4.1g; carbohydrates 1.3g; fat 9.7g; cholesterol 13.7mg; sodium 270.5mg. Full Nutrition
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