Cheesy  Tomato  Bites

 

 

 

 

INGREDIENTS:

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

 


 

DIRECTIONS:

 

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

 

 

 

 

INGREDIENTS:

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

 

 

 

DIRECTIONS:

 

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

 

 

 

 

INGREDIENTS:
 

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

 

 

 

DIRECTIONS:

 

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