Using a serrated knife, cut the tops off the cherry tomatoes. Use a melon baller to scoop out the flesh and seeds. Place the tomatoes in a rimmed baked sheet. Use the sides of the pan to stabilize any tomatoes that need a little help standing upright. Alternatively, you can slice off a very thin layer off the bottoms to make a little flat area to stabilize the tomatoes so they don't roll all around.
Turn on the oven broiler.
In a bowl, combine the bacon, Boursin, mayonnaise, Dijon, parsley, and salt. Spoon into a ziploc bag, snip a corner, and pipe the bacon-Boursin mixture into the tomatoes.
In a small bowl, combine the panko breadcrumbs, parmesan cheese, and olive oil. Sprinkle over the tops of the filled tomatoes. Broil 2 minutes or just until the crumb topping browns lightly. Yield: approximately 40 appetizers.