Stuffed Cherry Tomatoes With Bacon, Parmesan, And Parsley

• 1 pint cherry tomatoes
• 5 slices bacon, cooked until crisp, then chopped finely
• 1 shallot, minced
• 1/4 cup minced, fresh flat-leaf parsley
• 1/3 cup finely shredded Parmigiano-Reggiano Cheese
• 1/3 cup mayonnaise
• Freshly ground black pepper

1. 1.Using a sharp paring knife, cut a small circle around the stem of each cherry tomato. Discard the core and, using the handle of a small spoon or the small scoop on a melon-baller, scoop out the seeds until the interior is hollow. Set tomatoes stem-side down on a double layer of paper towels and let drain for 1 hour.
2. 2. Add bacon to a medium bowl, along with shallot, parsley, Parmesan and mayonnaise. Season generously with pepper and stir to combine.
3. 3. Slice a thin sliver from the bottom of each tomato so it sits flat. Fill hollow with bacon mixture using a melon-baller or small spoon. Refrigerate at least 1 hour and up to 3 hours before serving.

tomatoes, bacon, shallot, parsley, cheese, mayonnaise, freshly ground black pepper

Taken from www.epicurious.com/recipes/member/views/stuffed-cherry-tomatoes-with-bacon-parmesan-and-parsley-52990631 (may not work)