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Blt Bitesappetizers, tomatoes 16 cherry tomatoes (up to 20) 1 lb bacon, cooked, crumbled 1/2 cup mayonnaise or salad dressing 1/3 cup green onions, chopped 3 tablespoon parmesan cheese, grated 2 tablespoon fresh parsley, snipped Cut a thin slice off of each tomato top. Scoop out and discard pulp. Invert the tomatoes on a paper towel to drain. In a small bowl, combine all ingredients; mix well. Spoon into tomatoes. Refrigerate several hours. Yield: 16-20 Source: Taste Of Home, Sept., 1993
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