Wednesday, March 30, 2016

Tomato Tulips

One of the things I love most about having a potluck or going to a potluck is that I get to play with food.
And this month for Tapas I decided to try something fun.
I actually saw this in Women's World Weekly recently, and my mind went OOOOH!!! that looks like a fun thing to do.
So I did it.  Well, I made the basic recipe and then I modified it. 
I made Tomato Tulips. And since I've got this lovely rectangular platter it worked out so well.
Stuffed Grape Tomatoes
They were a little messy to make, but turned out so well.   And best of all, most of them were eaten.

I just love having food you can pick up, and pop into your mouth without having to cut it first, especially at Tapas.


Recipe:
Yield- about 30-35 tulips
1-2 containers of grape tomatoes, the larger the better.
1 container (5 oz.) Boursin Herb Cheese
1/2 tsp. fresh Tarragon, chopped
1 tsp. Chopped Chives. 
3 oz. plain Goat Cheese
2 green onions, cut lengthwise, into quarters. 

Mix the cheeses together, and then add the chopped Tarragon and the chopped chives.   (I love  my Tarragon plant, it was a gift from a friend, and the poor thing gets ummm, pruned? a lot.  What can I say,  I love Tarragon.)
Take out the tomatoes, rinse them, then the fun begins.
Cut a little slice off of the stem end, then turn the tomato around and cut an X across the top, cutting into the tomato.  Remove the innards, with either a spoon or just just squeeze it out.
It gets a little messy here.   As you can see.
With a sharp paring knife, scoop out just a tad of flesh from the end you cut off, you're trying to make a little divot or hole you can place a piece of green onion into.  
Place the cheese mixture into a piping bag, and cut a small hole in the end.   Take each tomato, and squeeze the filling into the X and fill up the tomato.  Set aside.
Then take the prettiest of the ones you piped the filling into, and place a piece of onion into the divot.

Arrange on a plate, take pictures, then realize afterwards that they're blurry.
Arrange the remainder of the stuffed tomatoes on the plate, place in the fridge until about ten minutes before you're ready to serve.
Cheese Stuffed Tomatoes

And just a couple more shots... On the table at Tapas
And...

Sid Munkholm
Sid Munkholm

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

4 comments:

  1. WONDERFUL! I don't think I would have the patience to make those, but... maybe?

    definitely worth the trouble.... what a great tapas party!

    ReplyDelete
    Replies
    1. Thanks Sally. They were a little, ummm, fiddly? But well worth the time and trouble. And they tasted great as well. Thanks for stopping by.

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  2. Oh my goodness, these are just the cutest things ever, thanks so much for sharing with us at Full Plate Thursday!
    Miz Helen

    ReplyDelete
    Replies
    1. You're welcome. They are fun, aren't they. I had fun making them. Thanks for having me at Full Plate Thursday.

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