50 cherry tomatoes
20 slices bacon
Finely shredded iceberg lettuce
Mayonnaise

Cook and drain the bacon and crumble it into small pieces. Slice the top off the cherry tomatoes, hollow them out, and drain them upside down for 1/2 hour on paper towels. Place several small pieces of bacon in each tomato and fill each with shredded lettuce. Fill a pastry bag or piping tube with mayonnaise; using a small tip, pipe a small rosette onto each tomato. Garnish with more bacon. Chill before serving.