BACON AND CHEESE STUFFED TOMATOES

Makes: 50

■ 50- 60 cherry tomatoes

■ 1/2 cup (125 ml) mayonnaise

■ 1/3 cup (80 ml) crumbled cooked bacon

■ 1/3 cup (80 ml) finely chopped green onions

■ 1/4 cup (60 ml) freshly grated Parmesan cheese

■ 2 tbsp (30 ml) finely chopped celery

■ 2 tbsp (30 ml) finely chopped fresh parsley

■ 1/8 tsp (0.5 ml) freshly ground pepper

1. Cut a thin slice off top of each tomato; discard slices. Using a small melon baller or small spoon, scoop pulp out of tomatoes, leaving a 1/8-inch (3-mm) thick shell; discard pulp. Invert tomato shells onto several layers of paper towels. Let stand for 20-30 minutes.

2. Meanwhile, to prepare filling, combine all remaining ingredients. Spoon filling into a pastry bag fitted with a large tip.

3. Pipe filling into tomato shells. Alternatively, filling may be spooned into tomato shells. Cover and refrigerate for up to 4 hours.