Bacon Stuffed Cherry Tomatoes|
This recipe is part of Linda Larsen's Last Minute Fourth of July Bash Menu
I just love the new pre-cooked bacon on the market. Just warm it in your microwave to crisp and it's ready to use! No mess, no fuss and no clean-up. For a vegetarian version of this recipe, try substituting cashews for the bacon.
1 pint cherry tomatoes
1/2 cup mayonnaise
1/2 cup freshly grated Parmesan cheese
1 bunch green onions, finely chopped
1 16-ounce package bacon, crisply cooked and crumbled
Cut the top off each cherry tomato, and using a melon baller, carefully scoop out the seeds and pulp. Place each tomato upside down on paper towel to drain. Combine the rest of the ingredients in a small bowl. Stuff each cherry tomato with the bacon mixture. Chill in fridge for at least 2 hours to blend flavors. To serve, I like to line the serving tray with parsley to keep the little tomatoes from rolling around. It's very pretty too!
Linda Larsen is a freelance Home Economist with a degree in Food Science from the University of Minnesota and a degree from St. Olaf College. She has been on the Pillsbury Bake-Off staff since 1987, and was in charge of Internet Recipe Search in 2000. Linda has developed recipes for Pillsbury and Malt-O-Meal, presented food to taste panels, held cooking seminars, and owned her own catering business "The Perfect Occasion". She loves to cook and entertain, write about food, talk about it, plan parties, read cookbooks and develop recipes. She has a cookbook collection of at least 1000 books and reads them as though they were novels.
Linda's first meal was a Mother's Day dinner from the Betty Crocker Children's cookbook, prepared when she was 11. Since then she has hosted wedding and baby showers, birthday parties, business dinners and cocktail parties, and wonderful simple meals for friends. Join her and learn simple and elegant ways to entertain your family and friends during the week.
Linda can be reached at firstname.lastname@example.org.