Monday, July 5, 2010
Every time my husband goes to a poker party at one of our friends house, I send with him an appetizer. Usually I send Ranch Mushrooms (I swear I'll get around to taking pictures of the finished product so I can share the recipe some day!) I knew when we were invited to their house for a Fourth of July party, that I needed to bring *the* mushrooms-- but I wanted to also bring along something else and these little gems did not fail me. They came in a close second to the mushrooms; but I think the guys enjoyed having something else tossed into the mix! I have a feeling I will be forever making mushrooms AND tomatoes on Poker Night!
I found this super easy recipe on the Taste of Home website. I adjusted it a bit; less onion ( I used just two green onions) and I skipped the parsley all together. Although it calls for cherry tomatoes, I could only find grape tomatoes on the particular day I was at the grocery store. This created a bit of a challenge, as the grape tomatoes are much more slim and dainty for hollowing. They also required an extra step of slicing a smidgen off the bottom so they would stand nicely! Next time-- they had better have cherry tomatoes!
16 to 20 cherry tomatoes
1 pound sliced bacon, cooked and crumbled
1/2 cup mayonnaise
1/3 cup chopped green onions
3 tablespoons grated Parmesan cheese
2 tablespoons snipped fresh parsley
Cut a thin slice off of each tomato top. Scoop out and discard pulp. (Since I used grape tomatoes, I found this easiest by using a paring knife along with a tiny little seafood fork.) Invert the tomatoes on a paper towel to drain.
In a small bowl, combine all remaining ingredients. Spoon into tomatoes. Refrigerate for several hours. Yield: 16-20 appetizer servings.