Foods | Cooking
Hints & Tips
For a refreshing summertime appetizer, fill bite-size cherry tomatoes, round or pear shaped, with a mixture of savory fillings. Let your imagination
be your guide in stuffing tomatoes. I've listed my favorite fillings below.
Appetizer Recipes and
Tomato Recipes for more great cooking ideas.
Stuffed Cherry Tomatoes Recipe:
Yields: serves many
Prep time: 20 min
24 cherry tomatoes (can use a mixture of red and yellow tomatoes)
Favorite Filling (see recipe below)
Cut a small portion off the bottoms of each tomato so they will sit on
a try without rolling. slice off the tops of each tomatoes and scoop out
centers with the small end of a melon scope to make a hollow yet sturdy
shell; discard centers. TIP: Turn cherry tomatoes
upside down and use the bottom for the top when stuffing. This keeps
them standing straight.
Invert tomatoes onto damp paper towels and cover
with plastic wrap. Refrigerate until ready to fill.
Using a small spoon, fill each tomato with
about 1 teaspoon of the filling of your choice. Refrigerate until ready to
serve. Remove from refrigerator 15 minutes before serving.
Goat Cheese Filling:
1/4 pound fresh
1/4 cup minced fresh
1/2 teaspoon salt or to taste
1/2 teaspoon freshly ground pepper
In a bowl, combine the cheese, basil, salt,
and pepper. Mix with a fork until well blended.
1 to 2 teaspoons pine nuts, toasted and coarsely chopped
4 ounces fresh soft
2 tablespoon chopped oil-packed sun-dried tomatoes
1 teaspoon chopped fresh chives
Salt and freshly ground pepper
Preheat oven to 350 degrees F.
Place pine nuts on a baking sheet; bake for 10 minutes or until a light golden brown.
In a bowl, combine mozzarella cheese, sun-dried tomatoes, pine nuts, and
chives. Season to taste with salt and pepper.
1 1/2 pound lean bacon
In a large frying pan over medium-high heat,
fry bacon until crisp; drain and crumble into bits. In a small bowl, combine
bacon bits and mayonnaise; stir to moisten.
Creamy Shrimp Filling:
1/4 pound cooked
shrimp - peeled and deveined
1/2 (8 ounce) package cream cheese, softened
2 tablespoons mayonnaise
2 tablespoons Parmesan cheese
1 teaspoon prepared horseradish
1/2 teaspoon fresh-squeezed
Salt and pepper to taste
In a food processor, mix the shrimp, cream
cheese, mayonnaise, Parmesan cheese, horseradish, and lemon juice. Season
with salt and pepper. Blend until smooth.
1 clove of
1/2 teaspoon salt or to taste
1 large ripe
Fresh-squeezed lime juice
Mash the ripe avocado with a fork until
smooth; add the minced garlic. Add some of the tomato pulp to the mashed
avocado. Add a little lime juice.
1/2 pound cooked crabmeat, finely chopped
1/4 cup diced celery, very finely chopped
1 tablespoon cashew nuts, chopped fine
1/4 teaspoon Worcestershire sauce
1/8 teaspoon salt or to taste
1/2 teaspoon fresh tarragon, chopped (or 1/4 teaspoon dried tarragon)
1/2 to 1 tablespoon mayonnaise
In a bowl, combine crabmeat, celery, cashew
nuts, Worcestershire sauce, salt, tarragon, and mayonnaise (use just enough
mayonnaise to moisten and hold ingredients together).