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.