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Nancy's Kitchen - Tried and Tested Recipes
Stuffed Cherry Tomatoes

These are great any time, but especially in summer with the garden fresh tomatoes. I have also used crab or lobster meat in place of the bacon.
Robbie IN

Stuffed Cherry Tomatoes

a vegetarian version of this recipe, try substituting cashews or diced avocado for the

2 pints cherry tomatoes
3/4 cup mayonnaise
1/2 cup freshly grated Parmesan cheese (NOT packaged)
1/8 tsp. garlic powder
1/2 teaspoon dried basil leaves
16-oz. pkg. bacon, crisply cooked, drained, and crumbled

Cut the top off each cherry tomato, and using a melon baller or a sharp knife, carefully scoop out the seeds and pulp. Place each tomato upside down on paper towel to drain.

Combine the rest of the ingredients in a small bowl. Stuff each cherry tomato with the bacon mixture. Chill in fridge for at least 2 hours to blend flavors.

To serve line the serving tray with parsley to keep the little tomatoes from rolling around. Serves 8
Robbie IN 

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