Stuffed Cherry Tomatoes
Recipe from www.foodfreeway.com

Ingredients:
2 pints cherry tomatoes - tops removed and seeds and web removed.
3/4 cup mayonnaise
1/2 cup freshly grated Parmesan cheese
1/4 tsp. salt
1/8 tsp. garlic powder
1/2 teaspoon dried basil leaves or italian seasoning
1 - 16-oz. pkg. bacon, fried crisply, drained, and crumbled

Preparation:
Cut the top off each cherry tomato, and using a melon baller or a sharp knife, carefully scoop out the seeds and pulp. Place tomatoes upside down on a paper towel to drain.
Combine the rest of the ingredients in a small bowl. Stuff each cherry tomato with the bacon and mayo mixture. Chill in the refridgerator for 2 hours or longer to blend the flavors. To serve, place on a serving tray layered with parsley or lettuce position the tomatoes.

Serves 8