Bacon-Stuffed Tomatoes
Place curly endive, curly parsley, or cilantro on the serving plate to hold the little stuffed tomatoes upright.
EASILY DOUBLES
INGREDIENTS | YIELDS 32 APPETIZERS
- 32 cherry tomatoes
- 8 slices bacon
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 (3-ounce) package cream cheese, softened
- ⅓ cup mayonnaise
- ⅓ cup grated Romano cheese
- ½ cup shredded Havarti cheese
Cut tops off cherry tomatoes, remove seeds and jelly, and turn upside down on paper towel–lined cookie sheet.
Cook bacon in large skillet until crisp; remove, drain, and crumble. Drain skillet; do not wipe out.
Add onion and garlic; cook and stir until onion starts to brown, about 12 minutes. Remove to food processor and let cool.
Add cream cheese and mayonnaise to food processor and process until smooth. Stir in bacon and cheeses.
Stuff cherry tomatoes with this mixture, then cover and refrigerate for 4–6 hours before serving.
Keep It Healthy
You can substitute turkey bacon for the plain bacon, low-fat cream cheese and mayonnaise for the full-fat versions. But don't use low-fat cheeses, because they don't have as much flavor. For even less fat, use a fat-free version of the cream cheese or the mayonnaise; the combination of nonfat and low fat works well.
