STUFFED CHERRY TOMATOES
I adapted this tomato appetizer from a stuffed mushroom recipe that I've used for years. The tasty little treats always win compliments-they're perfect at parties or for potlucks and salad luncheons. Best of all, although it looks as if you slaved over them for hours, they are really very easy to prepare! -Donna Smith, Grey Cliff, Montana
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield about 2 dozen.
Number Of Ingredients 8
Steps:
- Make an "X" in the top of each tomato, cutting two-thirds of the way to the bottom. Scoop out pulp with the tip of a knife. Drain tomatoes, upside down, on a paper towel. Combine filling ingredients in small bowl. Stuff tomatoes with filling. Keep refrigerated until serving. If desired, garnish with chives for flower stems.
Nutrition Facts : Calories 29 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 36mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.
CUCUMBER-STUFFED CHERRY TOMATOES
Besides being tasty, these little tomato poppers are extra awesome because you can make them ahead of time. At parties, I often triple the recipe because they disappear fast. -Christi Martin, Elko, Nevada
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 2 dozen.
Number Of Ingredients 6
Steps:
- Cut a thin slice off the top of each tomato. Scoop out and discard pulp; invert tomatoes onto paper towels to drain. , In a small bowl, combine cream cheese and mayonnaise until smooth; stir in the cucumber, onion and dill. Spoon into tomatoes. Refrigerate until serving.
Nutrition Facts : Calories 25 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 18mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
STUFFED CHERRY TOMATOES
Provided by Food Network Kitchen
Time 20m
Yield 2 dozen
Number Of Ingredients 8
Steps:
- Preheat the broiler. Slice off the top 1/4 inch of each tomato, then scoop out and discard some of the core using a melon baller or small spoon. Cut a thin sliver off the bottom of the tomatoes so they will sit flat. Put the tomatoes on a rimmed baking sheet and toss with the olive oil, red pepper flakes and 1/4 teaspoon kosher salt, then stand them up and press a cube of feta about halfway inside each one. Broil until the cheese is browned and slightly soft, about 2 minutes.
- Mix the olive paste with 1 tablespoon water and dot all over a serving plate. Arrange the broiled tomatoes on the plate; drizzle with olive oil and sprinkle with sea salt. Scatter the mint on top. Serve warm or at room temperature.
Nutrition Facts : Calories 88 calorie, Fat 8 grams, SaturatedFat 2 grams, Cholesterol 8 milligrams, Sodium 391 milligrams, Carbohydrate 4 grams, Fiber 1 grams, Protein 2 grams, Sugar 2 grams
CHERRY TOMATOES STUFFED WITH PESTO
When I lived in Provence, I followed the local custom of setting a couple of pots of basil by my kitchen door to keep the flies away. I'm not sure why it works, but the essential oils in basil - which make this herb so heavenly, although apparently not to flies - have been shown to have anti-bacterial properties. A few studies have shown that the oils can inhibit some pathogenic bacteria that have become resistant to antibiotics. Basil also contains flavonoids that are believed to have some antioxidant properties; it's an excellent source of vitamin K, and a very good source of iron, calcium and vitamin A. I've been serving these appetizers for decades. You can also make a warm side dish with medium-size tomatoes (see variation below).
Provided by Martha Rose Shulman
Categories easy, quick, weekday, appetizer, side dish
Time 30m
Yield Serves 12 as an hors d'oeuvre, six to eight as a side dish
Number Of Ingredients 8
Steps:
- To make the pesto, turn on a food processor fitted with the steel blade, and drop in the garlic. When it is chopped and adhering to the sides of the bowl, stop the machine and scrape down the sides of the bowl with a spatula. Add the basil, pumpkin seeds or pine nuts, salt, pepper and olive oil to the food processor, and process until smooth and creamy. Add the Parmesan, and pulse until well combined. You can also use a mortar and pestle. Add the basil leaves gradually, and mash with the pestle. Add the pumpkin seeds or pine nuts, garlic, salt and pepper. Mash to a paste with the basil. Work in the olive oil and the Parmesan.
- Using a paring knife, cut thin slices from the tops of the cherry tomatoes. Use a grapefruit spoon or small spoon to scoop the seeds and flesh from the center of each tomato. Lightly salt the hollowed out tomatoes if desired, and place them, cut side down, on a rack to drain for 15 minutes. Fill with the pesto, arrange on a platter and serve. Refrigerate or freeze any excess pesto.
Nutrition Facts : @context http, Calories 77, UnsaturatedFat 5 grams, Carbohydrate 2 grams, Fat 7 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 2 grams, Sodium 103 milligrams, Sugar 1 gram, TransFat 0 grams
EASIEST STUFFED CHERRY TOMATOES APPETIZER
I am always looking for no cook easy but flavorful appetizers for buffets, meetings and parties. This one is a fast but flavorful one. Using fresh basil is required as it high quality , tomatoes, olive oil, salt and pepper
Provided by ChefDLH
Categories Lunch/Snacks
Time 15m
Yield 20 cherry tomato appetizers, 5-8 serving(s)
Number Of Ingredients 5
Steps:
- Cut and discard a small slice from bottom of each cherry tomato to make the tomato sit level.
- scoop out pulp with a melon baller making a tiny cup or well in the tomato sprinkle cup with salt and pepper to taste.
- stuff cups with Mozzarella cheese, fresh basil, drizzle with oil and top with one piece of sliced basil for presentation.
- Serve on a platter.
BLT BITES (STUFFED CHERRY TOMATOES)
These are so yummy. They taste just like a BLT sandwich without the bread. I made these for thanksgiving and they disappeared in less than 10 minutes! They are so yummy and they look great for entertaining!
Provided by Sarah in New York
Categories Spreads
Time 20m
Yield 20 serving(s)
Number Of Ingredients 6
Steps:
- Cut a thin slice off of each tomato top.
- Scoop out the insides and drain upside-down on a paper towel.
- In a small bowl combine all other ingredients.
- Spoon the mixture into the tomatoes.
- Chill and serve.
- Oh boy, are they good and pretty too!
STUFFED CHERRY TOMATOES
Provided by Food Network Kitchen
Categories appetizer
Time 10m
Yield 24 apps
Number Of Ingredients 6
Steps:
- Using a paring knife, remove divot from bottom side of each tomato. In a food processor, combine cilantro leaves, garlic, nuts and Parmesan and process. Add mayonnaise and process until smooth. Fill a small plastic baggy with cilantro mixture and snip off 1 corner of the bag. Fill each tomato by squeezing bag. Serve chilled.
CHERRY TOMATOES STUFFED WITH AVOCADO
Steps:
- Cut thin slices from the tops of the cherry tomatoes. With a small melon ball cutter, scoop out and discard the seeds and pulp. Sprinkle the insides of the shells lightly with sugar and salt and invert the shells on paper towels to drain for at least 30 minutes.
- In a bowl, mash avocados with sour cream, parsley, lime juice, lemon juice, chives, 1/4 tsp. salt, hot pepper sauce, and 1/4 tsp sugar.
- Using a small knife, fill the tomato shells with avocado mixture. Arrange the tomatoes on a serving dish and serve them chilled.
BACON-STUFFED CHERRY TOMATO APPETIZERS
These creamy, cheesy, bacon-filled appetizers do require you to cut the tops off of 30 cherry tomatoes. But the results are absolutely worth the effort.
Provided by My Food and Family
Categories Appetizers & Snacks
Time 1h
Yield 15 servings
Number Of Ingredients 5
Steps:
- Cut tops off tomatoes; discard tops. Scoop out seeds from tomatoes; place tomatoes, cut sides down, on paper towels to drain.
- Meanwhile, combine bacon, dressing, cheese and onions. Refrigerate 30 min.
- Spoon bacon mixture into tomatoes.
Nutrition Facts : Calories 35, Fat 2 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 90 mg, Carbohydrate 2 g, Fiber 1 g, Sugar 1 g, Protein 1 g
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STUFFED CHERRY TOMATOES RECIPE - APPETIZER ADDICTION
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4.7/5 (12)Total Time 20 minsCuisine AmericanCalories 21 per serving
- Rinse cherry tomatoes under running water and pat them dry. Cut off the top where the stem was. With a sharp-point knife, cut around the center of the tomato (This will make it easier to scoop the middle part out). With a small spoon or a measuring spoon – ¼ teaspoon works great, remove all the seeds.
- When done, level off the tomato by cutting a very small piece off of the bottom. Place it onto a paper kitchen towel the open side down to get rid of any excess juices.
- For the filling: In a bowl, mix all the ingredients together until well combined. Taste and adjust to your liking, if needed.
- Transfer the filling into one of the corners of a Ziploc bag. With scissors, cut a small hole and fill each cherry tomato up to the top and a little bit over. Sprinkle with paprika.
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