16 to 20 cherry tomatoes
1 lb. bacon, cooked and crumbled
1/2 c. mayonnaise or salad dressing
1/3 c. chopped green onions
3 tbsp. grated Parmesan cheese
2 tbsp. snipped fresh parsley

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 remaining ingredients; mix well. Spoon into tomatoes. Refrigerate for several hours.

Yield: 16 to 20 appetizer servings.