STUFFED CHERRY TOMATOES
Provided by Food Network Kitchen
Time 20m
Yield 2 dozen
Number Of Ingredients 8
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.
Nutrition Facts : Calories 88 calorie, Fat 8 grams, SaturatedFat 2 grams, Cholesterol 8 milligrams, Sodium 391 milligrams, Carbohydrate 4 grams, Fiber 1 grams, Protein 2 grams, Sugar 2 grams
BLT BITES (STUFFED CHERRY TOMATOES)
These are so yummy. They taste just like a BLT sandwich without the bread. I made these for thanksgiving and they disappeared in less than 10 minutes! They are so yummy and they look great for entertaining!
Provided by Sarah in New York
Categories Spreads
Time 20m
Yield 20 serving(s)
Number Of Ingredients 6
Steps:
- Cut a thin slice off of each tomato top.
- Scoop out the insides and drain upside-down on a paper towel.
- In a small bowl combine all other ingredients.
- Spoon the mixture into the tomatoes.
- Chill and serve.
- Oh boy, are they good and pretty too!
STUFFED CHERRY TOMATOES
Provided by Food Network Kitchen
Categories appetizer
Time 10m
Yield 24 apps
Number Of Ingredients 6
Steps:
- Using a paring knife, remove divot from bottom side of each tomato. In a food processor, combine cilantro leaves, garlic, nuts and Parmesan and process. Add mayonnaise and process until smooth. Fill a small plastic baggy with cilantro mixture and snip off 1 corner of the bag. Fill each tomato by squeezing bag. Serve chilled.
WALNUT STUFFED CHERRY TOMATO HALVES
Who doesn't love a stuffed cherry tomato? This one is a tasty combination of flavors and textures that make it an exciting hors d'oeuvre to eat. It can be so refreshing to have a pre-meal bite that is made without bread! The great richness of the nuts is brought to life by the cheese, the peppery arugula and the juicy tomatoes. They can be assembled and refrigerated until just before serving. I love these before a big holiday meal or when having people over for some casual snacks. They are easy and fun to make and your friends and family will think you are a rock star! Just mix arugula, Parmesan cheese, olive oil, lemon and ground and lightly chopped walnuts and stuff them inside cherry tomato halves. Perfect before a big meal, they're tasty without being filling.
Provided by Fisher Nuts
Categories Nuts
Time 15m
Yield 12
Number Of Ingredients 8
Steps:
- 1. Combine arugula with the walnuts, cheese, olive oil, vinegar and lemon zest; set aside.
- Cut the tops off the tomatoes. With a small spoon (espresso spoon), the handle of a teaspoon or melon baller, gently remove the majority of the seeds and pulp, taking care not to pierce the skin. Season the insides lightly with salt. Fill the tomatoes with the walnut and arugula mixture. Serve at room temperature.
- Note: To toast walnuts, place them in a large non-stick skillet over medium heat, stirring frequently until golden, 3 to 5 minutes.
- For a more Italian experience, use authentic Reggiano Parmigiano cheese in this recipe. It's more expensive than domestic Parmesan but it has a wonderfully rich and nutty flavor.
Nutrition Facts : Calories 47.8, Fat 3.5, SaturatedFat 1.1, Cholesterol 3.7, Sodium 91, Carbohydrate 2.3, Fiber 0.7, Sugar 1.5, Protein 2.1
LEMON-WALNUT PESTO STUFFED CHERRY TOMATOES
This is from the "Vegetarian Appetizers" cookbook. The picture looked so fabulous that I just had to try it. DH and the other guests just gobbled these up. The pesto is pretty tasty! You will have to guage the olive oil based upon how you like your pesto. The yield on this is dependent upon the size of the tomatoes used and how you cut them. This yield assumes the tomato only has the top cut off, not in half.
Provided by Ducky
Categories Cheese
Time 25m
Yield 12 tomatoes
Number Of Ingredients 9
Steps:
- Put all pesto ingredients in food processor and process until slightly chunky, or desired consistency.
- Taste and adjust seasonings, as necessary.
- Cut tomatoes (in half or cut off the very top) and remove seeds and juice (I use an iced tea spoon).
- Fill tomato with pesto using a pastry bag or ziploc bag (small spoon may also work).
- Sprinkle with paprika just before serving.
- Serve chilled or room temperature.
Nutrition Facts : Calories 54.7, Fat 5, SaturatedFat 0.8, Cholesterol 1.8, Sodium 32.9, Carbohydrate 1.6, Fiber 0.6, Sugar 0.6, Protein 1.8
STUFFED CHERRY TOMATOES
I love a Caprese salad in the summertime, and this recipe is a great twist on that! The super creamy filling is tasty and the balsamic drizzled on top adds a nice zip of flavor. One yummy appetizer!
Provided by Cathy Smith
Categories Vegetable Appetizers
Time 10m
Number Of Ingredients 7
Steps:
- 1. Scoop out and discard pulp of cherry tomatoes. Invert tomatoes onto paper towels to drain.
- 2. In a food processor, combine the cream, mozzarella cheese, basil and garlic, salt and pepper; cover and process until blended.
- 3. Cut a small hole in the corner of a pastry or heavy-duty resealable plastic bag. Fill with cheese mixture.
- 4. Turn tomato halves over; drizzle with vinegar. Pipe cheese mixture into tomatoes. Refrigerate until serving.
WALNUT STUFFING
Toasted walnuts and other flavorful ingredients make this stuffing perfect alongside roasted turkey.-Billie Moss, Walnut Creek, California
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a small skillet, saute onion and garlic in butter until tender. In a bowl, combine the bread crumbs, walnuts, cheese, rosemary, salt and pepper; stir in onion mixture. Beat eggs and broth; add to the bread mixture. , Transfer to a greased 1-1/2-qt. baking dish. Cover and bake at 350° for 35-40 minutes. Uncover; bake 5-10 minutes longer or until browned.
Nutrition Facts :
EASIEST STUFFED CHERRY TOMATOES APPETIZER
I am always looking for no cook easy but flavorful appetizers for buffets, meetings and parties. This one is a fast but flavorful one. Using fresh basil is required as it high quality , tomatoes, olive oil, salt and pepper
Provided by ChefDLH
Categories Lunch/Snacks
Time 15m
Yield 20 cherry tomato appetizers, 5-8 serving(s)
Number Of Ingredients 5
Steps:
- Cut and discard a small slice from bottom of each cherry tomato to make the tomato sit level.
- scoop out pulp with a melon baller making a tiny cup or well in the tomato sprinkle cup with salt and pepper to taste.
- stuff cups with Mozzarella cheese, fresh basil, drizzle with oil and top with one piece of sliced basil for presentation.
- Serve on a platter.
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STUFFED CHERRY TOMATOES RECIPE - APPETIZER ADDICTION
From appetizeraddiction.com
4.5/5 (33)Total Time 20 minsCuisine AmericanCalories 21 per serving
- Rinse cherry tomatoes under running water and pat them dry. Cut off the top where the stem was. With a sharp-point knife, cut around the center of the tomato (This will make it easier to scoop the middle part out). With a small spoon or a measuring spoon – ¼ teaspoon works great, remove all the seeds.
- When done, level off the tomato by cutting a very small piece off of the bottom. Place it onto a paper kitchen towel the open side down to get rid of any excess juices.
- For the filling: In a bowl, mix all the ingredients together until well combined. Taste and adjust to your liking, if needed.
- Transfer the filling into one of the corners of a Ziploc bag. With scissors, cut a small hole and fill each cherry tomato up to the top and a little bit over. Sprinkle with paprika.
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