These little guys are fantastic party appetizers.
1/2 C mayo
6 0z. cream cheese, softened
1 lb. bacon, cooked and crumbled.
1/4 C finely chopped green onion
2 TB finely chopped fresh parsley, reserved
1 ts fresh basil, chiffonade
20-24 cherry tomato
freshly cracked black pepper
2 TB plain bread crumbs
Combine mayo, cream cheese, bacon, onion and 1.5 TB parsley into electric mixer bowl. Using the beater attachment, stir on speed 1 to combine.
Using a paring knife, core out each tomato as well as possible. I like to turn the tomato and keep the knife stationary, it seems easier that way. Stuff each tomato with a teaspoon or similar device.
In a small pan over medium heat, lightly toast bread crumbs. Sprinkle over the top of each stuffed tomato, then sprinkle with basil and parsley. Refrigerate for a couple hours. I have learned the hard way that if you keep them in the fridge overnight, it would be better to save the bread crumb topping for next day.