Cheesy  Tomato  Bites






1 pint cherry tomatoes, halved

  3 tablespoons heavy whipping cream

1/2 pound fresh mozzarella cheese, sliced

6 fresh basil leaves

1 garlic clove, minced

  1 tablespoon balsamic vinegar





Scoop out and discard pulp of cherry tomatoes.

Invert tomatoes onto paper towels to drain.


In a food processor, combine the cream, mozzarella cheese, basil and garlic.

Cover and process until blended.


Cut a small hole in the corner of a pastry or heavy-duty resealable plastic bag.

Fill with cheese mixture.


Turn tomato halves over; drizzle with vinegar.

Pipe cheese mixture into tomatoes.


Refrigerate until serving.



Serves 3 1/2 dozen appetizers






Cream  Cheese  Deviled  Eggs






8 hard-cooked eggs

1 package (8 ounces) cream cheese, softened

2 teaspoons Dijon mustard

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 cup frozen peas, thawed

3 bacon strips, cooked and crumbled






Cut eggs in half lengthwise.

Remove yolks; set whites aside.


In a small bowl, mash yolks.

Add the cream cheese, mustard, salt and pepper; beat until blended.

Stir in peas.


Stuff mixture into egg whites.


Sprinkle with bacon.


Refrigerate until serving.



Serves 16 appetizers






Smoked  Salmon  Tomato  Cups






24 cherry tomatoes (about 1 pint)

1 package (3 ounces) smoked salmon or lox, finely chopped

1/4 cup fat-free cottage cheese

2 tablespoons finely chopped celery

1 tablespoon finely chopped green onion

1/4 teaspoon dill weed






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 the remaining ingredients.


Stuff into tomatoes.


Refrigerate until serving.



Serves 2 dozen appetizers







 Salem's Den  Salem 2004 and Beyond