Summer is definitely the time to serve cold food. At a recent gathering, my sister-in-law Jessie brought the appetizer. It was a cold appetizer — bacon stuffed cherry tomatoes. A delicious cold appetizer indeed. These tasty rounds require some labor but your efforts will not go unrewarded.
Bacon-Stuffed Cherry Tomatoes
24 cherry tomatoes (not baby plums), or more
1 lb. bacon
½ cup finely chopped green onion (white part only)
½ cup mayonnaise
salt and pepper to taste
Prepare tomatoes by removing stems, if necessary, and cutting a thin slice from other side, opposite stem side. Use a small spoon, a grapefruit spoon is good, to scoop out pulp. Turn tomatoes upside down on paper towels to drain, for 30 minutes or so.
Meanwhile, cut bacon into 1/4 inch strips. Separate pieces.
Cook bacon until crispy. Drain bacon and allow to cool for a few minutes.
Combine bacon with green onions and mayonnaise. Add mayonnaise a bit at a time as you may not need the entire ½ cup.
Taste and season with salt and pepper.
Fill tomatoes with a rounded scoop of bacon mixture.
Chill covered until ready to serve.
I have to say a bacon-stuffed cherry tomato is the perfect bite. Thanks Jessie.