Anyone who knows me, knows I love to cook and grow my own herbs, fruit & vegetables. I recently made these adorable, great tasting "mini blts" for a summertime get-together. I had so many requests for the recipe, I thought I'd share it with you here so you can share it with your family & friends!
About a 1/2 lb Bacon Pint of Cherry Tomatoes 2 or 3 Green Onions, Cleaned Fresh Parsley
1/2 C. Mayonnaise Salt to Taste
1. In a large skillet, cook about 8 slices of your favorite bacon. (I use the thick,maple-smoked slab bacon) Cook until crisp. Drain on paper towel & let cool.
Take about a pint of fresh, clean, cherry tomatoes; cut a tiny piece off the bottom so it will have a flat surface to sit up on the serving plate then cut the top off the cherry tomato. Use a small scoop or spoon and scrape the seeds and pulp. Place the prepared tomatoes upside down on a paper towel to drain out any excess tomato juice while working on cleaning the rest of the tomatoes.
In a small bowl, combine bacon, green onions, mayonnaise, and salt to taste. Stir until well mixed. Using a small spoon, fill the hollowed cavity of each cherry tomatoes. Garnish each tomatoe with a piece of parsley. Chill in the refrigerator for at least 2 hours or overnight.