Baby BLT

What you need: 
1 pound bacon, cooked and crumbled
1/8 cup mayonnaise
3/4 cup softened cream cheese
1/4 cup green onions, chopped
2 tablespoons chopped fresh parsley
Garlic Powder to taste
24 cherry tomatoes

Place bacon in a large, deep skillet. Cook over 
medium high heat for 6 to 8 minutes, or until 
evenly brown. Once cooled, crumble and set aside.

In a bowl, stir together the mayonnaise, cream cheese,
bacon, green onions, garlic powder and parsley until 
well blended. Set aside.
Cut a small slice from the top of each tomato. 
Using a melon baller or small spoon, scoop out the inside 
of each tomato and discard. Fill each tomato with the 
bacon mixture, and refrigerate for 1 hour. Serve chilled.


NOTE:
I suggest sprinkling salt in the tomato cavities after 
removing the seeds and pulp. Then, turn the tomatoes 
upside down on a paper towel for a short while to let 
the excess juices drain. The salt brings in a little 
extra flavor as well as pulling out some of the excess 
juice.