You just can’t go wrong with bacon, cheese, and mayonnaise, right? But when these ingredients come together with some fresh ones, it makes magic.
I have made these tasty appetizers a few times … even though I don’t eat them. I guarantee they’re good, though, because every time I make them there is a buzz of “WHO brought these?” around the room. I am pretty sure I had no fewer than eight women ask me for the recipe at a small Christmas party last week.
So make this your signature appetizer! I won’t tell anyone that they’re really not that hard to make. And you’ll be famous among your family and friends.
- 2 packages Campari tomatoes (or substitute cherry or grape, but Camparis are SUPER sweet)
- 1 lb. bacon, cooked crisp and crumbled … or 4.5 ounces real bacon bits
- 2/3 c. mayonnaise
- 3 green onions, white and light green parts, chopped finely
- 3 T grated Parmesan cheese
- 2 T fresh chopped parsley or 2 tsp. dried parsley flakes
The hardest part of this recipe is prepping the tomatoes. Take the tiniest slice off the bottom of the tomatoes if you want them to sit flat on a plate. You don’t want to cut hardly anything off, just make it a little flat. If you are going to rest them on lettuce leaves or kale (my favorite presentation, although it’s a little retro), this isn’t as important.
Take a small slice off the stem end of the tomatoes and then scoop out pulp and seeds with a teaspoon. Set upside-down on paper towels to drain.
Cook your bacon. But really, I won’t blame you if you use one of these instead. I did. Otherwise I eat too much bacon before it makes it in the bowl.
In a small bowl, mix together cooled, crumbled bacon (or bits), mayonnaise, green onion, cheese, and parsley.
Flip tomatoes back right-side-up and sprinkle very lightly with salt. Spoon filling into tomatoes. Refrigerate for several hours before serving to let flavors meld.
I failed to get a picture of the finished product, so here is the Taste of Home photo. The Campari tomatoes are much bigger than the cherries, so you’ll want to do less “mounding” of the filling until you’re sure you have enough to go around.
Added to Fusion Fridays, Mouthwatering Monday, and Spotlight: Bacon at Eat at Home Cooks.