CUCUMBER-DILL STUFFED CHERRY TOMATOES
Blend snippets of fragrant fresh dill into cream cheese for an easy cherry-tomato filling.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 2h45m
Yield 24
Number Of Ingredients 6
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.
Nutrition Facts : Calories 20, Carbohydrate 1 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 20 mg, Sugar 1 g
STUFFED CHERRY TOMATOES
I adapted this tomato appetizer from a stuffed mushroom recipe that I've used for years. The tasty little treats always win compliments-they're perfect at parties or for potlucks and salad luncheons. Best of all, although it looks as if you slaved over them for hours, they are really very easy to prepare! -Donna Smith, Grey Cliff, Montana
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield about 2 dozen.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 29 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 36mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.
CHERRY TOMATOES STUFFED WITH CHICKEN APPLE SALAD
Provided by Robert Irvine : Food Network
Categories appetizer
Time 1h20m
Yield 8 servings of 2 appetizers each
Number Of Ingredients 11
Steps:
- Poach chicken in water and set aside to cool. Carefully slice off a small amount of the top of tomatoes (be careful not to remove too much) and scoop out seeds. (A 1/4 teaspoon measuring spoon works well for this procedure.) Peel apples, remove core and chop fine, and coat with lemon juice. Chop cooled chicken fine, season with salt and pepper and cinnamon, and stir in mayonnaise and chopped parsley, mixing well. Spoon chicken salad into tomatoes and garnish with the rosemary leaves.
CUCUMBER BITES WITH HERBED CREAM CHEESE & CHERRY TOMATO RECIPE - (3.9/5)
Provided by ShoDav
Number Of Ingredients 7
Steps:
- First, Make the herbed cream cheese: in a stand mixer, mix the softened cream cheese with the ranch dressing and herbs. Mix until well combined. Spoon into a piping bag with a star tip. Prepare the cucumber, remove peel, and using a fork, score the sides. Slice into 1 inch pieces. Using a melon baller, remove a portion of the center of one side of the piece of cucumber, leaving a half moon crater. Pipe the Herb Cream Cheese into the crater. Enough to stick out of the top about 1/2 inch. Add a half Cherry Tomato partially buried into the Herb Cream Cheese Sprinkle additional salt, herbs and spice mix for additional color. Chill in the fridge until ready to serve. Serve chilled and enjoy!
STUFFED CHERRY TOMATOES WITH MINTED BARLEY CUCUMBER SALAD
From the Culinary Institute of America. One of my new favorite grains is pearl barley. It comes in a small version (that I usually use for soups), but recently I came across a larger version of it, and I really love it. It takes forever to cook, so I usually make a big batch and keep it in the fridge for a quick side to whatever I am making for dinner. These tomatoes would make a great appetizer, or even a side dish. I would definitely recommend using the smaller pearl barley for this just due to the size of the tomatoes you are stuffing. UPDATE: I finally got around to making these, and I really think they are missing something! I could NOT figure out what though! Everyone else really liked them, but personally, I think they need something else. Maybe cilantro?? Any ideas...let me know! They are also time consuming to make....coring the tomatoes and stuffing them was alot of work. Maybe it was because it was Xmas Eve and I had 9 other things cooking simultaneously! LOL.
Provided by Lakerdog2
Categories Lunch/Snacks
Time 50m
Yield 16 tomatoes, 8 serving(s)
Number Of Ingredients 10
Steps:
- Soak the barley in enough cold water to cover for 30 minutes and drain well.
- Bring the barley and enough water to cover to a boil. Reduce and simmer until tender, 40 minutes. Strain, transfer to a bowl of ice water, let cool for 1 minute. Strain again, letting water drain from barley.
- Combine barley, tomato, cucumber, parsley, mint and scallions in a large mixing bowl. Stir in the olive oil, lemon juice, salt and pepper.
- Cut the core from the cherry tomatoes and make two cuts in the tomato to open it up like a flower. Stuff each tomato with some of the salad, and serve on a chilled platter.
- (Note: Barley can be prepared up to 2 days in advance, tomatoes can be stuffed up to 6 hours in advance.).
Nutrition Facts : Calories 82.4, Fat 3.6, SaturatedFat 0.5, Sodium 4.9, Carbohydrate 11.6, Fiber 2.6, Sugar 1.1, Protein 1.7
STUFFED CUCUMBERS
For a change of pace, I like to serve these stuffed cucumbers in place of a lettuce salad. They're really refreshing, and a touch of French dressing makes them a colorful addition to any meal. -Mrs. Howard Phipps, Hernando, Mississippi
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Cut cucumber in half lengthwise. Scoop out seeds and pulp, leaving a 1/4-in. shell. Place seeds and pulp in a colander. Sprinkle with salt; drain for 30 minutes. , Meanwhile, combine the cream cheese, green pepper, onion, Worcestershire sauce and pepper; mix well. Stir in 2-3 tablespoons drained pulp. Spoon into cucumber shells; sprinkle with paprika. Refrigerate until serving. Serve with French dressing if desired.
Nutrition Facts : Calories 181 calories, Fat 15g fat (9g saturated fat), Cholesterol 47mg cholesterol, Sodium 731mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 5g protein.
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