Shelly's Recipe

STUFFED CHERRY TOMATOES with Variations

Category: Cold

24-36 cherry tomatoes (can use a mixture of red and yellow tomatoes)

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 tsp of the filling of your choice. Refrigerate until ready to serve. Remove from refrigerator 15 minutes before serving.

NOTE: To serve, line the serving tray with parsley to keep the little tomatoes from rolling around.

Fillings for cherry tomatoes

Bacon Stuffed Cherry Tomatoes
3/4 cup mayonnaise
1/2 cup freshly grated Parmesan cheese
1/8 tsp. garlic powder
1/2 tsp dried basil leaves
16-oz. pkg. bacon, crisply cooked, drained, and crumbled

Combine the ingredients in a small bowl. Stuff each cherry tomato with the bacon mixture. Chill in fridge for at least 2 hours to blend flavors. Serves 8

BLT Filling
1 1/2 pound lean bacon
Mayonnaise

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.

Crab Filling
1/2 pound cooked crabmeat, finely chopped
1/4 cup diced celery, very finely chopped
1 tbsp cashew nuts, chopped fine
1/4 tsp Worcestershire sauce
1/8 tsp salt or to taste
1/2 tsp fresh tarragon, chopped (or 1/4 tsp. dried)
1/2 to 1 tbsp 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).

Creamy Shrimp Filling:
1/4 pound cooked shrimp - peeled and deveined
1/2 (8 oz) package cream cheese, softened
2 tbsp mayonnaise
2 tbsp Parmesan cheese
1 tsp prepared horseradish
1/2 tsp lemon juice
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.

Goat Cheese Filling:
1/4 pound fresh goat cheese
1/4 cup minced fresh basil leaves
1/2 tsp salt or to taste
1/2 tsp freshly ground pepper

In a bowl, combine the cheese, basil, salt, and pepper. Mix with a fork until well blended.

Guacamole Filling
1 clove of garlic, minced
1/2 tsp salt or to taste
1 large ripe avocado
Fresh 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.

Mozzarella Cheese Filling
1 to 2 tsp pine nuts, toasted and coarsely chopped
4 oz fresh soft Mozzarella Cheese
2 tbsp chopped oil-packed sun-dried tomatoes
1 tsp chopped fresh chives
Salt and freshly ground pepper
Preheat oven to 350. 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.

Seasoned Cream Cheese Stuffing.
1 (8 oz) package cream cheese, softened
1 tbsp dry Italian salad dressing mix
2 tbsp milk
3 tbsp chopped fresh parsley

In a small bowl, combine cream cheese, dressing mix, and milk.