24 cherry tomatoes, stemmed
6 bacon slices, cooked, drained and crumbled
1/2 c. finely chopped green onion
1/2 c. mayonnaise
fresh parsley (for garnish)

Place tomatoes, stem-side down, on cutting board. Cut thin slice from top of each tomato. Using small spoon, scoop out tomato pulp; discard. Invert tomatoes on paper towels; drain thoroughly.

In small bowl, combine bacon, onion and mayonnaise; spoon into tomatoes. Cover and chill about 2 hours. Garnish with parsley, if desired.

Yield: 24 appetizers.