Stuffed Cherry Tomatoes With Minted Barley Cucumber Salad Food

CUCUMBER-STUFFED CHERRY TOMATOES

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.

CUCUMBER-DILL STUFFED CHERRY TOMATOES

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.

STUFFED CHERRY TOMATOES

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.

STUFFED CHERRY TOMATOES

Steps:

• Preheat the broiler. Slice off the top 1/4 inch of each tomato, then scoop out and discard some of the core using a melon baller or small spoon. Cut a thin sliver off the bottom of the tomatoes so they will sit flat. Put the tomatoes on a rimmed baking sheet and toss with the olive oil, red pepper flakes and 1/4 teaspoon kosher salt, then stand them up and press a cube of feta about halfway inside each one. Broil until the cheese is browned and slightly soft, about 2 minutes.
• Mix the olive paste with 1 tablespoon water and dot all over a serving plate. Arrange the broiled tomatoes on the plate; drizzle with olive oil and sprinkle with sea salt. Scatter the mint on top. Serve warm or at room temperature.

STUFFED CHERRY TOMATOES

Steps:

• line strainer with 4 layers of paper towels.
• Place strainer over a bowl.
• Pour yogurt into prepared strainer.
• Cover with plastic wrap.
• Let set overnight in fridge.
• Discard liquid.
• Use as you would sour cream.
• Cut tops off of tomatoes.
• Scoop out and discard pulp.
• Set shells aside.
• Combine cheeses and spices.
• Place mixture in ziplock bag.
• Snip one end and pipe cheese mixture into tomato shells.
• Fill tomatoes with mixture.
• Top with parmesan and chill.

STUFFED CHERRY TOMATOES

Steps:

• De-stem the tomatoes and hollow them out. My 1/8 teaspoon works the best for me.
• Cut a small slice from the bottom so they sit flat and don't roll away.
• Mix the rest of the ingredients.
• Fill each hollow tomato with tuna mix.