Slice ¼-in. off of top of tomatoes; carefully scoop out flesh and seeds with large loop of Core & More. Place bacon in Small Ridged Baker; cover with paper towel. Microwave on HIGH 5 – 7 minutes or until bacon is crisp. Cool completely and cut into 1-in. pieces. Place 2 – 3 baby arugula leaves into each tomato.
For filling, process mayonnaise, cream cheese and rub in Manual Food Processor until well blended. Transfer mixture to a small resealable plastic bag. Trim corner and pipe filling into tomatoes. Insert one piece of bacon into mayonnaise mixture. Top with one crouton into center of each tomato. Serve immediately.
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