Stuffed Cherry Tomatoes With Bacon, Parmesan, And Parsley

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   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.

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

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   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.

* Per serving · 4 servings · Values may vary.

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