Cherry Tomato Bites Recipes

CHERRY TOMATO BITES

Steps:

• Cut off the top 1/4 of each tomato and a very small slice off of the bottoms, if needed, to sit upright. Scoop out pulp using a baby spoon or grapefruit spoon. Place tomatoes cut-side down on paper towels to drain.
• Combine salad dressing, bacon bits, green onions, Parmesan cheese, and parsley in a bowl. Spoon evenly into tomatoes. Cover and chill in a refrigerator until ready to serve.

CHERRY TOMATO BITES

Steps:

• Cut a thin slice off the top of each tomato. Scoop out and discard pulp. Invert the tomatoes on a paper towel to drain. Meanwhile, combine remaining ingredients in a small bowl. Spoon into tomatoes. Refrigerate until serving.

BLT BITES

Steps:

• Cut a thin slice off each tomato top. Scoop out and discard pulp. Invert the tomatoes on a paper towel to drain. , In a small bowl, combine the remaining ingredients. Spoon into tomatoes. Refrigerate for several hours.

CHERRY TOMATO BITES

Steps:

• Cut a thin slice of the top of each tomato. Scoop out and discard pulp.
• Invert the tomatoes on a paper towel to drain. Meanwhile, combine remaining ingredients in a small bowl.
• Spoon into tomatoes.
• Refrigerate until serving.

BLT BITES (STUFFED CHERRY TOMATOES)

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!

CHERRY TOMATO BITES

Steps:

• In a small bowl, combine the cheeses, garlic, seasoning, chives, and milk.
• Slice 1/4 inch off the bottom of each tomato, reserving the bottoms. (The stem side should be flat enough for them to stand upright. If not, slice a tiny bit off so they will stand up before moving on to the next step.).
• Remove as much of the seeds and pulp from the tomatoes as you can.
• Fill each tomato with about 1 tsp cheese filling per tomato. Top with reserved bottoms.
• Place on a tray, stem side down and serve at once, or refrigerate, covered, up to 2 hours (let stand at room temperature 30 minutes before serving).