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Makes 24 Appetizers
*24 large cherry tomatoes
*4 strips bacon
*2 cups finely grated or shredded iceberg lettuce
*2 tablespoons mayonnaise
*Kosher salt and freshly ground black pepper
1Using a serrated knife, cut tops off cherry tomatoes, leaving about 2/3 of the tomato remaining. Use a small spoon or scoop to remove the inside seeds and pulp; discard. Turn tomato cups upside down on paper towels to drain for 20 minutes.
2Cook bacon until well crisped. Transfer to paper towels to drain. When cool, crumble bacon into small pieces.
3In a bowl, combine lettuce and mayonnaise; season with salt and pepper to taste. Add crumbled bacon and combine.
4Carefully stuff mixture into tomato shells and place on serving dish.