This recipe required that we use cherry tomatoes. So, I went to my local grocery store and picked up two containers of the aforementioned ingredient. The cherry tomatoes looked ripe and ready to use for my recipe. As I looked at the tomatoes, I thought to myself, "How in the world am I supposed to get a spoon in to these tiny tomatoes? They are the size of a quarter?"
Now, as I am starting to hyperventilate, because cooking is a tiny bit stressful for me, I noticed a package of tomatoes on a low shelf. These tomatoes looked small enough to use for an appetizer, yet large enough to insert a spoon. "Whew," I thought to myself, "Crisis diverted." In a picture below, the name of the tomatoes that I so happily discovered is on the package.
20 small tomatoes
1 8 oz. dairy free cream cheese, softened
1 tablespoon almond milk
1 teaspoon dried chives or 1 tablespoon fresh chives
1/4 teaspoon dried basil, crushed
1/4 black pepper 1/8 teaspoon garlic powder
Directions:
Slice a thin layer off top of each tomato. Using a small spoon, scoop out and discard pulp. Invert tomatoes; drain on paper towels.
For filling, in a small bowl combine cream cheese, chives, milk, basil, pepper, and garlic powder. Beat until smooth. I used a spoon. Spoon or pipe the filling into tomatoes. I used a sandwich bag and piped the filling into the tomatoes.
Serve immediately or serve chilled. I tried the tomatoes immediately after I made the recipe. They were very good. Then, I placed them in the refrigerator and allowed them to chill. I did prefer the chilled tomatoes.
I did taste test a small bite of the filling. While the cream cheese was delicious, I wanted more chives added to the cream cheese. So, to get the desired taste, I basically doubled the dry ingredients. I did prefer the addition of the herbs.
I adapted this recipe from my favorite cook book. The cook book can be found here.
Now to you-
What is your favorite appetizer to prepare?
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