Stuffed cherry tomatoes are always a very pretty addition to any appetizer tray. In fact, even though most people "love or hate" tomatoes, these are so tasty they have converted a tomato-hater or two over the years! How? I think most people who don't like tomatoes generally don't like the interior of the tomato, as opposed to the meaty flesh. So once the interior is scooped out, you just have the firm fleshy exterior to enjoy. Plus, a tasty filling helps too!
Try them yourself for your next party and see. This is a good recipe to try when tomatoes are in season, or to color up a winter appetizer tray.
50 cherry tomatoes, washed and dried (avoid the grape variety as they won't stand up for you - choose some nice round ones)
about 1 teaspoon salt in a small salt dish
1 1/2 cups of cheddar cheese, grated finely - an old cheddar is nice
3/4 cup cream cheese, softened
2 teaspoons worcestershire sauce
1/4 teaspoon dried basil
8 pimiento stuffed green olives, drained and chopped finely
Hot pepper sauce, a dash or two to your tastes for spiciness
1/2 cup parsley, minced
Parsley sprigs for garnish
First, in order to fill your tomatoes, trim a thin slice from the stem end of each and scoop out all of the seeds and center pulpy area. Set each emptied tomato "shell" on paper towel and allow to sit for a few minutes to rid the tomatoes of extra moisture.
Next, using your forefinger and thumb, take a small pinch of salt and drop it into the inside of each tomato shell. Place each little salted tomato with the open side facing up onto a fresh piece of paper towel. Once you have the shells ready, make the filling.
In a small bowl, mix the cream cheese, cheddar cheese and the worcestershire sauce. Blend until smooth and then mix in the basil and olives and add a dash or two of hot sauce to your taste. You are now ready to fill the tomatoes!
An easy way to do this is with a pastry bag or a ziploc baggie with a corner trimmed off to emulate a pastry bag. Piping in the filling is easier and more decorative than filling with a spoon. But if a spoon is used, try a small demitasse to help you fill them up.
Fill your cherry tomatoes with the cheese mixture, sprinkle with the minced parsley and garnish each with a small sprig of parsely too if desired.
Serve filling side up with toothpicks or other party picks for easy handling.
Free Recipe provided by: 101 Appetizer Recipes © 2012
http://www.101appetizerrecipes.com/: