Course : Appetizers
Serves: 20 appetizer
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1 pint cherry tomatoes -- (about 20)
1 package cream cheese -- softened (8 oz.)
1/4 teaspoon celery salt
1 dash onion powder
4 slices bacon -- cooked and crumbled
1 bunch Fresh parsley sprigs

Preparation / Directions:

Wash tomatoes thoroughly. Cut a thin slice from top of each tomato; carefully scoop out pulp, leaving the shells intact. Reserve pulp for other uses. Invert shells to drain 30 minutes. Combine next 4 ingredients in a mixing bowl; beat at low speed of an electric mixer until smooth. Spoon cream cheese mixture into tomato shells, and garnish each with parsley.

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