Stuffed Cherry Tomatoes
By America's Test KitchenPublished on July 28, 2011
Yield
Makes about 24 pieces
Ingredients
1 pint cherry tomatoes 4 ounces plain goat cheese 2 tablespoons prepared green or black olive tapenade 2 tablespoons minced fresh parsley leaves
Before You Begin
Make-Ahead Note: This easy appetizer can be refrigerated for up to 1 day. Garnish with parsley just before serving.
Instructions
- Cut 1/4-inch slice off top of each tomato and gently scoop out seeds. Stir goat cheese and tapenade together in bowl until smooth. Transfer cheese mixture to small zipper-lock plastic bag and press cheese into one corner. Twist bag tightly around cheese, squeezing out as much air as possible. Snip off corner tip of plastic bag, insert tip into each tomato, and squeeze to fill each tomato. Transfer to platter and garnish with parsley. Serve.
Yield
Makes about 24 piecesIngredients
1 pint cherry tomatoes
4 ounces plain goat cheese
2 tablespoons prepared green or black olive tapenade
2 tablespoons minced fresh parsley leaves
Ingredients
1 pint cherry tomatoes
4 ounces plain goat cheese
2 tablespoons prepared green or black olive tapenade
2 tablespoons minced fresh parsley leaves
Ingredients
1 pint cherry tomatoes
4 ounces plain goat cheese
2 tablespoons prepared green or black olive tapenade
2 tablespoons minced fresh parsley leaves
Why This Recipe Works
This Stuffed Cherry Tomatoes recipe blends Mediterranean ingredients in an elegant and quick hors d’oeuvre. A combination of goat cheese and olive tapenade gives the sweet tomatoes a creamy, tangy filling. To fill the cherry tomatoes, a zipper-lock plastic bag makes a perfect disposable pastry bag with which to pipe the filling.
Before You Begin
Make-Ahead Note: This easy appetizer can be refrigerated for up to 1 day. Garnish with parsley just before serving.
Instructions
- Cut 1/4-inch slice off top of each tomato and gently scoop out seeds. Stir goat cheese and tapenade together in bowl until smooth. Transfer cheese mixture to small zipper-lock plastic bag and press cheese into one corner. Twist bag tightly around cheese, squeezing out as much air as possible. Snip off corner tip of plastic bag, insert tip into each tomato, and squeeze to fill each tomato. Transfer to platter and garnish with parsley. Serve.
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