Juicy cherry tomatoes are packed full of smoky, crunchy bacon, salty Parmesan cheese, creamy mayo, and a sprinkling of bright, fresh parsley for a simple, crowd-pleasing hors d'oeuvre.
Note: If you happen to have a melon-baller, by all means use the smaller scoop to scoop out the tomato seeds.
Stuffed Cherry Tomatoes With Bacon, Parmesan, and Parsley
About This Recipe
|Active time:||20 minutes|
|Total time:||1 hour 20 minutes|
|Special equipment:||Melon baller or small spoon|
|This recipe appears in:||Tomato Bounty Week: Stuffed Cherry Tomatoes With Bacon, Parmesan, and Parsley|
- 1 pint cherry tomatoes
- 5 slices bacon, cooked until crisp, then chopped finely
- 1 shallot, minced
- 1/4 cup minced, fresh flat-leaf parsley
- 1/3 cup finely shredded Parmigiano-Reggiano Cheese
- 1/3 cup mayonnaise
- Freshly ground black pepper
Using a sharp paring knife, cut a small circle around the stem of each cherry tomato. Discard the core and, using the handle of a small spoon or the small scoop on a melon-baller, scoop out the seeds until the interior is hollow. Set tomatoes stem-side down on a double layer of paper towels and let drain for 1 hour.
Add bacon to a medium bowl, along with shallot, parsley, Parmesan and mayonnaise. Season generously with pepper and stir to combine.
Slice a thin sliver from the bottom of each tomato so it sits flat. Fill hollow with bacon mixture using a melon-baller or small spoon. Refrigerate at least 1 hour and up to 3 hours before serving.