1 lb. bacon, crisply cooked, crumbled
1/4 c. finely chopped green onions
2 tbsp. chopped fresh parsley
2 tbsp. grated Parmesan cheese
1/2 c. mayonnaise
24 cherry tomatoes

In medium bowl, combine bacon, green onions, parsley, cheese and mayonnaise. Stir until well blended. Remove stems from tomatoes. Place tomatoes stem- side-down on cutting board. Cut thin slice off top of each tomato.

With small spoon or melon scoop, carefully hollow out tomato, leaving 1/8 inch thick shell. Invert tomatoes on paper towels to drain. Fill tomatoes with bacon mixture. Garnish as desired. Refrigerate several hours to blend flavors. 24 appetizers.