Stuffed Cherry Tomatoes With Bacon, Parmesan, and Parsley Recipe

By
Jennifer Olvera
Jennifer Olvera is a contributing writer at Serious Eats.
Jennifer Olvera
Jennifer Olvera is a Chicago-based food writer and cookbook author who has written eight cookbooks and contributed to Serious Eats, the Los Angeles Times, The Chicago Tribune, and others.
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Updated Aug. 29, 2018
20140807-Tomatoes-Stuffed-Parmesan-Bacon-Parsley-Jennifer-Olvera.jpg
Cherry tomatoes are filled with a creamy mix of mayonnaise, bacon, parsley, and Parmesan. Jennifer Olvera

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.

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Recipe Facts

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Active: 20 mins
Total: 80 mins
Serves: 8 servings

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Ingredients

  • 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

Directions

  1. 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.

  2. Add bacon to a medium bowl, along with shallot, parsley, Parmesan and mayonnaise. Season generously with pepper and stir to combine.

  3. 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.

Special equipment

Melon baller or small spoon

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