Foto: RecipeGirlIngredients
24 servings
- 1½ pounds bacon, (cooked until crisp (see Recipe Notes below))
- 1/2 cup green onions, (chopped)
- 1/2 cup mayonnaise ((can use light))
- 24 cherry tomatoes, (stems removed)
Steps
Dice or crumble into very small pieces.
In a medium bowl, combine the bacon, onions and mayonnaise.
Place the tomatoes stem side down on cutting board. Cut a thin slice off the bottom. Scoop out the pulp with a melon ball scooper. Invert the tomatoes on a paper towel for 30 minutes to drain.
Fill the tomatoes with the bacon mixture. Refrigerate several hours, or overnight.
Nutrition Facts
Macronutrients
Calories133
Source: RecipeGirl
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