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Big flavors in small package.

• 24 cherry tomatoes
  
• 1 pound bacon, fried crisp
  
• 1 bunch scallion, thinly sliced
  
• 3/4 cup mayonnaise
  
• 1 teaspoon dried basil
  
• 1 teaspoon pepper, freshly ground

Cut off bottom of tomatoes (opposite stem end) one-third of the way down. Hollow out seeds (small end of a melon baller works well) and place upside down in a paper towel-lined plastic container to drain.

Fry bacon until crisp; drain well on paper towels. When cool, break into small pieces and refrigerate. These steps can be done a day ahead.

A few hours before serving, combine bacon, scallions, mayonnaise, basil and pepper. Fill the cherry tomatoes and refrigerate. Serve on a bed of parsley. Serves 12.

Cindy Scott Customized Catering

Thursday, October 10, 2002