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Appetizers | |
| 24 to 30 cherry tomatoes 1 lb. bacon, cooked crisp, drained and crumbled 1/2 cup mayonnaise (use Vegenaise for egg-free) 1/3 cup chopped green onion (green parts only for low-FODMAP) 2 tablespoons fresh snipped parsley 1/4 teaspoon fresh ground black pepper | |
| Cut each tomato in half and scoop out the seeds using a measuring 1/4 teaspoon. Invert tomatoes on a paper towel to drain. (to get the tomatoes to stay sitting upright, slice a tiny sliver off the bottom to create a flat surface) Meanwhile combine the crumbled bacon, mayonnaise or vegennaise, green onion, parsley and black pepper in a medium bowl. Fill each tomato half with the mixture. Refrigerate several hours before serving. | |
Unrated | |
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