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
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!
BAKED STUFFED RED PEPPERS WITH CHERRY TOMATOES, FETA, AND THYME
Filled with tangy feta and a handful of sweet tiny tomatoes, red bell peppers take on a Mediterranean twist.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees, with rack in top third. Place bell pepper halves, cut sides up, in a baking dish. Toss together tomatoes, feta, thyme, and basil in a medium bowl; season with black pepper. Fill each pepper with tomato and feta mixture, dividing evenly. Drizzle each with oil.
- Bake stuffed peppers, covered with aluminum foil, until they begin to soften, about 30 minutes. Remove foil; continue to bake until tomatoes begin to burst and cheese turns light brown, 13 to 15 minutes more. Remove stuffed peppers from oven, and serve warm.
Nutrition Facts : Calories 91 g, Cholesterol 9 g, Fat 6 g, Fiber 2 g, Protein 3 g, Sodium 123 g
ROASTED PEPPERS STUFFED WITH CHERRY TOMATOES, ONION, AND BASIL
Categories Onion Pepper Tomato Appetizer Side Roast Quick & Easy Basil Summer Vegan Gourmet Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 6
Steps:
- Preheat oven to 425°F and lightly oil a large shallow baking pan.
- Halve bell peppers lengthwise and discard seeds and ribs. Arrange peppers, cut sides up, in baking pan and lightly oil cut edges and stems. Halve tomatoes and chop onion and basil. Finely chop garlic and in a bowl toss with tomatoes, onion, basil, 2 tablespoons oil, and salt and pepper to taste. Divide mixture among peppers and roast in upper third of oven until peppers are tender, about 20 minutes.
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.
CHERRY TOMATOES STUFFED WITH CHICKEN APPLE SALAD
Provided by Robert Irvine : Food Network
Categories appetizer
Time 1h20m
Yield 8 servings of 2 appetizers each
Number Of Ingredients 11
Steps:
- Poach chicken in water and set aside to cool. Carefully slice off a small amount of the top of tomatoes (be careful not to remove too much) and scoop out seeds. (A 1/4 teaspoon measuring spoon works well for this procedure.) Peel apples, remove core and chop fine, and coat with lemon juice. Chop cooled chicken fine, season with salt and pepper and cinnamon, and stir in mayonnaise and chopped parsley, mixing well. Spoon chicken salad into tomatoes and garnish with the rosemary leaves.
CREAMY SHRIMP STUFFED CHERRY TOMATOES
A make-ahead appetizer, that looks very pretty on the plate.
Provided by DELTAQUEEN50
Categories Appetizers and Snacks Seafood Shrimp
Time 45m
Yield 16
Number Of Ingredients 9
Steps:
- Cut the top off each cherry tomato, and scoop out the pulp. Place the tomatoes upside down on paper towels to drain.
- In a food processor, mix the shrimp, cream cheese, mayonnaise, Parmesan cheese, horseradish, and lemon juice. Season with salt and pepper. Blend until smooth.
- With a pastry bag, pipe the shrimp mixture into the cherry tomatoes. Garnish with parsley, and refrigerate until serving.
Nutrition Facts : Calories 101.5 calories, Carbohydrate 2.4 g, Cholesterol 45.5 mg, Fat 8.3 g, Fiber 0.5 g, Protein 4.9 g, SaturatedFat 3.8 g, Sodium 117.7 mg, Sugar 0.1 g
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.
CUCUMBER-DILL STUFFED CHERRY TOMATOES
Blend snippets of fragrant fresh dill into cream cheese for an easy cherry-tomato filling.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 2h45m
Yield 24
Number Of Ingredients 6
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.
Nutrition Facts : Calories 20, Carbohydrate 1 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 20 mg, Sugar 1 g
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.
CHEESE-STUFFED CHERRY TOMATOES
"They're easy to fix as an appetizer or salad," says Mary Lou, a Florida native. "It's impossible to eat just one."
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 1 dozen.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 111 calories, Fat 11g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 93mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
CRAB STUFFED CHERRY TOMATOES
OK, I don't eat tomatoes myself, but these always get great reviews whenever I bring them somewhere. I really like the stuffing part.
Provided by Kim127
Categories Crab
Time 1h
Yield 40 serving(s)
Number Of Ingredients 10
Steps:
- In a mixing bowl, combine the crab meat, chili sauce, mustard, mayonnaise, Worcestershire sauce, scallions and herbs.
- Mix well.
- Cover and refrigerate until needed.
- Using a serrated knife, cut a very thin slice from the stem end of each tomato.
- Carefully scoop out pulp and seeds with the tip of a teaspoon.
- Lightly sprinkle the insides of the tomatoes with salt.
- Invert them on paper towels and let them drain for about 15 minutes.
- Using a small spoon, stuff the tomatoes with the crab, mounding the filling slightly on top.
- Serve cold.
Nutrition Facts : Calories 6.7, Fat 0.1, Cholesterol 2.1, Sodium 14.3, Carbohydrate 0.8, Fiber 0.2, Sugar 0.5, Protein 0.8
AVOCADO STUFFED CHERRY TOMATOES
Mmmm, do you love avocado as much as I do? This is a nice veggie hors d'oeuvre, or you can add a sprinkling of bacon. I've made it with Havarti cheese as well as Swiss. Number of servings depends on people's appetites.
Provided by echo echo
Categories Lunch/Snacks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Remove the tops from the tomatoes.
- Scoop out and discard the seeds.
- Drain cut-side down on paper towels.
- In a small bowl beat together the avocado through seasoned salt until smooth.
- Stuff the avocado mixture into the tomatoes.
- Serve sprinkled w/ bacon bits.
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
CRAB-STUFFED CHERRY TOMATOES
For a little something special, I include these petite pleasers on the menu of our holiday parties. Our six children and 15 grandkids eat them up warm and juicy from the oven.
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield about 1-1/2 dozen.
Number Of Ingredients 9
Steps:
- Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Invert onto paper towels to drain. In a small bowl, combine the remaining ingredients. , Stuff tomatoes; place in an ungreased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 8-10 minutes or until heated through. Serve warm.
Nutrition Facts : Calories 53 calories, Fat 1g fat (0 saturated fat), Cholesterol 25mg cholesterol, Sodium 136mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.
BACON AND LETTUCE STUFFED CHERRY TOMATOES
This is an easy, simple recipe that goes over well. You can make the filling ahead and scoop out the tomatoes well ahead of time but do not fill the tomatoes until just before serving. I like to add the lettuce to the filling just before filling the tomato however the original recipe said you can mix it in when you combine all the stuffing ingredients. Looks great on a buffet table
Provided by Bergy
Categories Lunch/Snacks
Time 15m
Yield 20 stuffed tomatoes
Number Of Ingredients 6
Steps:
- Cut the top off the tomatoes, scoop out the seeds& pulp. Use the seeds & puld in some other recipe.
- Salt the inside of the tomato and put them upside down on a paper towel to drain for about15 minutes.
- Meanwhile combine the bacon, chives, lettuce and Mayo, season with salt and pepper (remember that you have already salted the inside of the tomatoes).
- Fill the tomatoes just before serving.
Nutrition Facts : Calories 63.9, Fat 5.9, SaturatedFat 1.8, Cholesterol 8.3, Sodium 111.2, Carbohydrate 1.3, Fiber 0.2, Sugar 0.6, Protein 1.5
CREAM CHEESE STUFFED CHERRY TOMATOES
Every year my garden produces lots of cherry tomatoes. I make these and take them to work and share them with co-workers. You can use low-fat cheam cheese and sour cream if your watching calories.
Provided by kmergirl
Categories Lunch/Snacks
Time 1h
Yield 15-20 cherry tomatoes, 10 serving(s)
Number Of Ingredients 6
Steps:
- Cut tops off of cherry tomatoes; Hollow out set upside down on paper towel to absorb any liquid.
- Cream until smooth cream cheese, green onions,sour cream.
- Add salt and pepper to taste.
- Fill tomatoes, chill 20 minutes and serve.
Nutrition Facts : Calories 47.4, Fat 4.2, SaturatedFat 2.6, Cholesterol 11.9, Sodium 29.9, Carbohydrate 1.6, Fiber 0.4, Sugar 0.8, Protein 1.1
CRAB-STUFFED CHERRY TOMATOES AND MORE
This is great to take along with you to a party. Its healthy - low carb and helps you stay on track. Its also good on celery,zucchini. You can use your imagination with this one. TIP for the Day: Cutting Green Onions I recently tried a recipe that called for 3/4 cup green onions. Instead of using a knife, I found that...
Provided by Mari Craddock
Categories Other Snacks
Time 25m
Number Of Ingredients 9
Steps:
- 1. Cut a thin slice off the top of each tomato. Scoop out and discard pulp; invert tomatoes onto paper towels to drain.
- 2. Meanwhile, place snow peas in a small saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 1-2 minutes or until crisp-tender. Drain and immediately place peas in ice water. Drain and pat dry. With a sharp knife, split each pea pod along the curved edge.
- 3. In a small bowl, combine the remaining ingredients. Fill tomatoes and peas with crab mixture; arrange on a serving platter. Cover and refrigerate for at least 30 minutes.
- 4. Nutritional Facts 1 appetizer equals 14 calories, trace fat (trace saturated fat), 7 mg cholesterol, 38 mg sodium, 1 g carbohydrate, trace fiber, 2 g protein.
CHERRY TOMATOES STUFFED WITH SPANISH OLIVE TAPENADE
Make and share this Cherry Tomatoes Stuffed With Spanish Olive Tapenade recipe from Food.com.
Provided by Sharon123
Categories Vegetable
Time 20m
Yield 8-10
Number Of Ingredients 7
Steps:
- Make the tapenade:.
- In a food processor, pulse the olives until chopped fine. Add the remaining tapenade ingredients and pulse until olives are minced.
- With a sharp knife, slice the stem end (1/4-inch down) and the bottom (1/8-inch up) from each tomato and discard.
- Using a 1/4 teaspoon, remove the juice and seeds from each tomato half, leaving the outside shell intact.
- Spoon a generous 1/4 teaspoon of the tapenade into each shell and garnish with the parsley.
CHERRY TOMATOES STUFFED WITH MARINATED FETA
Provided by Maria Helm Sinskey
Categories Tomato Appetizer Side Vegetarian Quick & Easy Low Cal Feta Summer Healthy Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 6
Steps:
- Toss cubed feta, oil, shallot, and oregano in small bowl. Season with salt and pepper.
- Cut 12 tomatoes crosswise in half. Scoop out tomato pulp with melon baller or small spoon. Place tomatoes, cut side up, on serving plate. Sprinkle with salt and pepper.
- Stuff hollowed cherry tomatoes with marinated feta. Slide in olive half alongside cheese. Drizzle with additional olive oil. DO AHEAD: Can be made 6 hours ahead. Cover and chill.
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