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

In a medium bowl combine bacon, onion, chopped FRESH parsley, cheese, and mayonnaise. Stir until well blended. Remove stem from tomatoes and thin slice from top. With small spoon or melon baller carefully, hallow out tomatoes, leaving 1/8 in shell. Invert on paper towel to drain. Fill and garnish, refrigerate several hours.