"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Bacon Stuffed Cherry Tomatoes Recipe

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This recipe for Bacon Stuffed Cherry Tomatoes, by , is from The Hall/Harding Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Emily Abney
Added: Wednesday, May 30, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs bacon (I use Oscar Mayer Bacon: Real Bacon Bits and Pieces in a bag, usually in the salad dressing isle)
c. finely chopped green onion tops
c. mayonnaise

Directions:
Directions:
Dice bacon. Fry until crisp. Drain and cool on paper towels.
In a medium bowl, mix bacon, green onion tops and mayo.
Remove stems from tomatoes. Place tomatoes stem side down on cutting board.
Cut a thin slice off tops. With a spoon, scoop out pulp.
Invert tomatoes on paper towels to drain. Fill tomatoes with bacon mixture.
Refrigerate several hours or overnight for best flavor.

Number Of Servings:
Number Of Servings:
Makes 24
Personal Notes:
Personal Notes:
Jane Falls (mother of my friend, Kristina Long)
Note: Placing tomatoes stem side down keeps them from rolling around on your platter.

 

 

 

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