These quick hors d'oeuvres may be mini, but their bacon and tomato flavor is full-size.

16 to 20		Cherry tomatoes
1	lb	Bacon, cooked and crumbled
1/2	C	Mayonnaise or salad dressing
1/3	C	Chopped green onions
3	tbsp	Grated Parmesan cheese
2	tbsp	Snipped fresh parsley

Cut a thin slice off of each tomato top. Scoop out and discard pulp. Invert the tomatoes on a paper towel to drain. In a small bowl, combine all remaining ingredients; mix well. Spoon into tomatoes. Refrigerate for several hours.

16 to 20 Servings