B. L. T. Bites

0:20 prep
0:20 total


prep 0:20       total 0:20




16 to 20 cherry tomatoes
1 lb. bacon, cooked and crumbled
1/2 cup mayonnaise or
salad dressing
1/3 cup chopped green onions
3 tbsp. grated Parmesan cheese
2 tbsp. snipped fresh parsley or
1 tsp. dried parsley
Fresh cracked pepper


Cut a thin slice off the top of each tomato. Scoop out and discard the pulp. Invert the tomatoes on a paper towel to drain for a few minutes. Combine the remaining ingredients in a small bowl; mix well. Spoon into the tomatoes. Refrigerate for several hours. To keep them fresh, cover loosely with plastic wrap and refrigerate.

Author's Comments

This is a great little appetizer/snack. I picked it up on a low carb site quite a while ago, unfortunately, I have no idea which one. But this isn't just for low carbers, everyone I serve them to love them. For scooping out the flesh and seeds of the tomato, I've found that a grapefruit spoon works nicely. And the filling usually fills more than 20 cherry tomatoes, so you may want to grab a few extras.

Have you made this recipe? What'd you think?

Sign in to review this recipe.

0 Recipe Reviews

What's in season?