1 pound bacon or turkey bacon, cooked and crumbled
½ cup mayonnaise
¼ cup chopped green onions
2 tbsp. chopped fresh parsley
24 cherry tomatoes
Place bacon in a large, deep skillet. Cook over medium heat for 6-8 minutes, or until evenly brown. Once cooled, crumble and set aside.
In a bowl, stir together mayonnaise, bacon, chopped green onions, and parsley until blended. Set aside.
Cut a small slice from the top of each tomato. Using a melon baller or small spoon, scoop out the inside of each tomato and discard. Fill each tomato with the bacon mixture, and refrigerate for 1 hour. Serve chilled.