Bacon And Lettuce Stuffed Cherry Tomatoes Food

BACON STUFFED CHERRY TOMATOES

Steps:

• Gather the ingredients.
• Cut the top off each cherry tomato, as well as a very small portion of the bottom of each tomato so that they stand upright.
• Using a melon baller or a sharp knife, carefully scoop out the seeds and pulp. Place each little tomato upside down on a paper towel to drain.
• Combine the mayonnaise, Parmesan cheese, garlic powder, basil leaves, and bacon in a small bowl and mix well.
• Stuff each cherry tomato with the bacon mixture using a very small spoon.
• Cover all of the stuffed tomatoes and chill in the fridge for at least 2 hours to blend flavors before serving.

BACON AND LETTUCE STUFFED CHERRY TOMATOES

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.

BLT-STUFFED TOMATOES

Steps:

• Cut tops off tomatoes; discard. Scoop out seeds. Drain tomatoes, cut sides down, on paper towels.
• Meanwhile, mix cream cheese and mayo in medium bowl until blended. Stir in bacon and lettuce.
• Spoon cream cheese mixture into tomatoes just before serving; top with crushed croutons.

BACON-STUFFED CHERRY TOMATO APPETIZERS

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.

BABY BLT

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat for 6 to 8 minutes, or until evenly brown. Once cooled, crumble and set aside.
• In a bowl, stir together the mayonnaise, bacon, green onions, and parsley until well blended. Set aside.
• Cut a small slice from the top of each tomato. Using a melon baller or small spoon, scoop out the inside of each tomato and discard. Fill each tomato with the bacon mixture, and refrigerate for 1 hour. Serve chilled.

CHERRY TOMATOES STUFFED WITH PESTO

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.

HORSERADISH STUFFED CHERRY TOMATOES

Steps:

• Cut tops off tomatoes and scoop out pulp (keep the pulp to use in another recipe).
• Invert tomato shells on paper towels to drain.
• Combine cream cheese, horseradish, and bacon bits; beat at medium speed until light and fluffy.
• Spoon or pipe the mixture into tomato shells.