BACON AND CHEESE STUFFED TOMATOES
■ 50-60 cherry tomatoes
■ 1/2 cup (125 ml) mayonnaise
■ 1/3 cup (80 ml) crumbled cooked bacon
■ 1/3 cup (80 ml) finely chopped green onions
■ 1/4 cup (60 ml) freshly grated Parmesan cheese
■ 2 tbsp (30 ml) finely chopped celery
■ 2 tbsp (30 ml) finely chopped fresh parsley
■ 1/8 tsp (0.5 ml) freshly ground pepper
1. Cut a thin slice off the top of each tomato; discard slices. Using a small melon baller or small spoon, scoop pulp out of tomatoes, leaving a 1/8-inch (3-mm) thick shell; discard pulp.
2. Invert tomato shells onto several layers of paper towels. Let stand for 20-30 minutes.
3. Meanwhile, to prepare filling, combine all remaining ingredients. Spoon filling into a pastry bag fitted with a large tip.
4. Pipe from bag or spoon the filling into the tomato shells. Cover and refrigerate for up to 4 hours.