Ingredients:

  • 24 large cherry tomatoes
  • 8 slices thick-cut smoked bacon
  • 4 oz full-fat cream cheese, softened
  • 1/4 cup high-quality mayonnaise
  • 1/2 cup finely shredded romaine lettuce
  • 2 tbsp fresh chives, finely chopped
  • 1/2 tsp garlic powder
  • 1/4 tsp freshly cracked black pepper
  • 1 pinch smoked paprika

Instructions:

  1. Slice a tiny sliver off the bottom of each cherry tomato so they stand upright. Cut the tops off (about 1/4 inch down) and use a small melon baller or 1/4 teaspoon to scoop out the seeds and pulp.
  2. Invert the hollowed tomatoes onto paper towels and allow them to drain for 10 minutes to remove excess moisture.
  3. Preheat oven to 400°F (200°C). Lay bacon slices on a parchment lined sheet and bake for 15 minutes until deeply mahogany and very crisp. Once cooled, crumble into small uniform pieces.
  4. In a medium bowl, beat the softened cream cheese, mayonnaise, garlic powder, black pepper, and smoked paprika until smooth and aerated.
  5. Fold in the bacon crumbles, 2 tbsp of chives, and 1/2 cup of finely shredded romaine lettuce using a spatula. Transfer the mixture to a piping bag and fill each prepared tomato shell until the filling slightly mounds over the top.