1 slice short cut bacon, all fat trimmed,
3 Tbs low fat cream cheese
1 Tbs fat free Italian salad dressing
1 Tbs chives, finely chopped—
1 Tbs grated Parmesan cheese
1 tablespoon finely chopped fresh parsley
extra chopped chives to decorate

Slice off the top of each cherry tomato or cut the baby Roma tomatoes in half lengthways and then scoop out the pulp. A vegetable peeler works well for this or you can use a small knife and a teeny spoon or melon baller.
Important: invert the scooped out tomatoes onto a paper towel to drain well before filling.
While the tomatoes drain, saute the bacon gently, or cook between 2 sheets kitchen paper in M/w oven. cool, dice finely
Mix the filling ingredients together well
An easy way to stuff the tomatoes is to put the filling into a plastic sandwich bag and snip off a corner to pipe the filling in.

Refrigerate either the filling or the stuffed tomatoes at least two hours to blend the flavors.

Tip: to keep them from rolling over on the serving plate, place tomatoes on a bed of parsley


Serving Size: 12 halves Baby Roma Tomatoes or 12 Cherry Truss tomatoes

 

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