Bacon-Stuffed Cherry Tomatoes

24 cherry tomatoes

1 lb bacon, cooked and crumbled

½ cup finely chopped green onions

½ cup mayonnaise

Fresh parsley sprigs (optional)

Cut tops of each tomato; carefully scoop out pulp, reserving for other uses. Invert tomatoes on paper towels and let drain 30 minutes.

Combine crumbled bacon, green onions and mayonnaise; stir well. Spoon 1 teaspoon bacon mixture into each tomato shell. Garnish each tomato with fresh parsley sprig, if desired. Chill thoroughly.