Ingredients
1 pint cherry tomatoes
5 slices bacon, cooked until crisp, then chopped finely
1 shallot, minced
1/4 cup minced, fresh flat-leaf parsley
1/3 cup finely shredded Parmigiano-Reggiano Cheese
1/3 cup mayonnaise
Freshly ground black pepper
Preparation
1.Using a sharp paring knife, cut a small circle around the stem of each cherry tomato. Discard the core and, using the handle of a small spoon or the small scoop on a melon-baller, scoop out the seeds until the interior is hollow. Set tomatoes stem-side down on a double layer of paper towels and let drain for 1 hour.
Add bacon to a medium bowl, along with shallot, parsley, Parmesan and mayonnaise. Season generously with pepper and stir to combine.
Slice a thin sliver from the bottom of each tomato so it sits flat. Fill hollow with bacon mixture using a melon-baller or small spoon. Refrigerate at least 1 hour and up to 3 hours before serving.
