Nancy Hall’s Bacon And Cream Cheese Stuffed Cherry Tomatoes [RECIPE]

It's a recipe I first tried out last year, and it has quickly become a family favorite that I'm asked to make again and again!

These bacon and cream cheese stuffed cherry tomatoes are easy to make...and easy to eat! You can make them as a snack for any holiday party or a pre-Christmas meal appetizer.

INGREDIENTS

• 1 quart of cherry or grape tomatoes
• 8-oz. cream cheese (soft works best, but block is fine too)
• 6 stripes of bacon, cooked crisp and then crumbled
• 1/4 cup green scallions, minced
• 1/2 teaspoon Worcestershire sauce
• Salt and pepper to taste (optional)

DIRECTIONS

1. Start by cutting the tops off of the tomatoes and scooping out the pulp inside. Leave tomatoes upside down on paper towel for 15 minutes to drain.
2. Combine cream cheese, bacon, scallions and Worcestershire sauce. Carefully spoon mixture into each tomato. Top with sea salt or cracked pepper if desired.

TIP: If you must travel with these tasty treats, try to find a container that will fit filled tomatoes snugly to keep them upright as you bring them out for family and friends to enjoy!