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.
I just love having food you can pick up, and pop into your mouth without having to cut it first, especially at Tapas.
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.
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.
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.
And just a couple more shots... On the table at Tapas