Cherry Tomato Lollipops Food

CHERRY LOLLIPOPS

Steps:

• Butter 2 large baking sheets. Arrange 10 lollipop sticks on each baking sheet, spacing them evenly apart. Stir sugar, corn syrup, and butter in small saucepan over low heat until sugar has dissolved. Slowly bring to a boil, stirring frequently. Continue cooking for 7 minutes, or until candy thermometer registers 275 degrees F. Stir in gelatin until smooth. Using a metal tablespoon and working quickly, spoon syrup over 1 end of each lollipop stick. Cool completely. Wrap each lollipop in plastic wrap and store in an airtight container.

CHERRY TOMATO PESTO POPS

Steps:

• Working one at a time, cut a small slice off the bottom of any tomato that won't stand flat. Cut off the top 1/8-inch of each tomato, and scoop out the top 1/4-inch of flesh, using either a melon baller or a paring knife.
• Combine the basil, Parmesan, almonds, oil and salt in a food processor; pulse, scraping down the sides, until the mixture forms a paste. Transfer the pesto to a piping bag fitted with a small tip. Fill each tomato with a small dollop of the pesto. Refrigerate until ready to serve or serve immediately.

CHERRY TOMATO LOLLIPOPS

Steps:

• With a serrated knife, cut 1/4 to 1/2 inch off the top of each cherry tomato.
• With a melon baller, or 1/4 tsp, scoop out the seeds, leaving the shell in tact.
• In a small bowl, mash together avocado, lime juice and salt until blended.
• Spoon about 1/2 tsp avocado mixture into each tomato and top with a piece of cheese.
• Skewer each tomato to make a lollipop, and place skewers in a glass to hold upright.