Walnut Stuffed Cherry Tomato Halves Recipes

CUCUMBER-STUFFED CHERRY TOMATOES

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.

STUFFED CHERRY TOMATOES

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.

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!

CHEESE-STUFFED CHERRY TOMATOES

Steps:

• Cut a thin slice off the top of each tomato. Scoop out and discard pulp. Invert tomatoes onto paper towels to drain. Combine cheese and onion; spoon into tomatoes., In a small bowl, whisk the oil, vinegar, oregano, salt and pepper. Spoon over tomatoes. Cover and refrigerate for 30 minutes or until ready to serve.

LEMON-WALNUT PESTO STUFFED CHERRY TOMATOES

Steps:

• Put all pesto ingredients in food processor and process until slightly chunky, or desired consistency.
• Taste and adjust seasonings, as necessary.
• Cut tomatoes (in half or cut off the very top) and remove seeds and juice (I use an iced tea spoon).
• Fill tomato with pesto using a pastry bag or ziploc bag (small spoon may also work).
• Sprinkle with paprika just before serving.
• Serve chilled or room temperature.

EASIEST STUFFED CHERRY TOMATOES APPETIZER

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.

CUCUMBER-DILL STUFFED CHERRY TOMATOES

Steps:

• Remove stems from tomatoes. To level bottoms of tomatoes, cut thin slice from bottom of each. Starting at stem end and using small spoon or melon baller, carefully hollow out each tomato, leaving 1/8-inch shell. Invert tomato shells onto paper towels to drain.
• In small bowl, combine cream cheese and mayonnaise; blend well. Stir in cucumber, onions and dill; mix well.
• Fill tomato shells with cream cheese mixture; place on serving platter or tray. Cover loosely; refrigerate at least 2 hours or up to 24 hours before serving. Store in refrigerator.

STUFFED CHERRY TOMATOES

Steps:

• 1. Scoop out and discard pulp of cherry tomatoes. Invert tomatoes onto paper towels to drain.
• 2. In a food processor, combine the cream, mozzarella cheese, basil and garlic, salt and pepper; cover and process until blended.
• 3. Cut a small hole in the corner of a pastry or heavy-duty resealable plastic bag. Fill with cheese mixture.
• 4. Turn tomato halves over; drizzle with vinegar. Pipe cheese mixture into tomatoes. Refrigerate until serving.