Bacon Cheddar 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 CHEDDAR-STUFFED CHERRY TOMATOES

Steps:

• Gently squeeze tomato halves to remove juice and seeds. Pipe cheese spread on top of each tomato half. Sprinkle each with chives. Arrange on serving platter.

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.

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.

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.

CHEDDAR STUFFED TOMATOES

Steps:

• Place rack in upper part of oven and preheat oven to 400ºF. Lightly butter a shallow baking dish large enough to hold 8 tomato halves.
• Pull off stems and cut tomatoes in half crosswise. With a teaspoon, scoop out and discard the seeds. Lightly salt interiors of tomatoes and set upside-down on paper towels to drain.
• Meanwhile, melt the butter in a skillet over medium heat. Add onion and garlic and stir until onion is translucent, about 5 minutes.
• Turn up the heat to medium-high, add bread crumbs and continue stirring until crumbs are golden, about 5 minutes longer.
• Transfer the crumb mixture to a bowl and stir in cheese, parsley, salt and pepper. Spoon mixture into tomato halves and set in prepared dish.
• Bake for about 15 minutes, or until tomatoes are tender and filling is lightly browned on top. Serve and enjoy!

BACON CHEDDAR STUFFED MUSHROOMS

Steps:

• De-stem mushrooms and reserve stems.
• Lightly coat mushroom caps with olive oil and place in a small cooking sheet top down.
• Preheat oven to 425.
• in a saute pan over low-medium heat, saute mushrooms and basil until lightly brown. Add chopped cherry tomatoes and all but 3 Tbsp of bacon. Turn off heat and stir until well mixed.
• Place mix inside the cap of each mushroom trying not to over fill.
• Bake for 20 minutes. Then remove and top each with an equal portion of cheese. Set oven to High Broil and return mushrooms to heat watching closely. When cheese becomes slightly brown, remove from oven and top with remaining bacon.
• Allow to cool and Serve.