Cherry Tomatoes Filled with Basil Cream Cheese

Cherry Tomatoes Filled with Basil Cream Cheese

Ready in 30 minutes

For a refreshing summertime appetizer, fill bite-size cherry tomatoes, round or pear shaped, with a savory mixture of cream cheese flavored with basil. Minced tarragon or chervil can be used in place of the basil.

"These tasty basil cream cheese cherry tomatoes are wonderful and a great appetiser. They dont transport real well to take as an appetiser to a party but if careful and set you platter up right they will make it. Make sure to put back in fridge for at least an hour after making so they can set for transporting. Always a hit."

- KCinAZ

Top-ranked recipe named "Cherry Tomatoes Filled with Basil Cream Cheese"

5 avg, 1 review(s) 100% would make again

Ingredients

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24 Cherry tomatoes
1/2 pound Cream cheese; regular in tub
2 tablespoons Half-and-half cream
1/4 cup Fresh basil; minced
1/2 teaspoon Salt
1/4 teaspoon Pepper; freshly ground
1 package Fresh parsley

Original recipe makes 24 Servings

Servings  

Preparation

Chop or mince basil into small pieces especially if you are going to use an icing tube to fill the tomatoes with the cream cheese mixture.

In a medium bowl, combine the cheese, 1 tablespoon half-n-half, basil, salt and pepper. Mix with a fork or spatula until well blended. Continue to add last tablespoon of half-n-half slowly until desired consistency is met. Allow to come to room temperature as you pepare the tomatoes. This will allow for an easier time when filling the tomato shells with the icing tube.

Remove the top of each tomato with a serated knife and trim if necessary to flatten the bottom. While having tomato still in hand, attempt to remove as much pulp as possible and discard. Save tomato tops for garnish. Turn upside down on an paper towel to help in absorbing the juices. After all tops have been removed an this first step is complete then move on to the next step. The messy part is mostly over.

Using a small spoon or small mellon baller scoop out any remaining inside pulp to make a hollow yet sturdy shell. Set each shell open side up on serving dish. Garnish with parsley sprigs to help keep tomatoes in place.

Using the small spoon, fill each tomato with about 1 tsp. of the cheese mixture.

If you can use a cake decorating tube, then you can also use this to fill the tomatoes and create a pleasant swirl. You will need to add enough half-n-half so that the conistency is like frosting. Pick a large enough tube end so that the basil does not get stuck.

Notes

If the tomato shell will not lay flat on the platter you can cut off a small portion to make it flat, but not enough to let the filling come out.

I line my serving dish with plastic wrap to help in keeping the tomatoes in place. Escpecially if transporting to a party. Also, you can arrange fresh parsley sprigs around the platter to help in keeping the tomatoes in an upright position.

Credits

Added on Award Medal
Verified by stevemur

Ready to take to the Easter Buffet photo by KCinAZ KCinAZ

photo by KCinAZ KCinAZ

Top removed and draining upside down photo by KCinAZ KCinAZ

Opps. Left a little pulp in a few. This will make the filling not stick. photo by KCinAZ KCinAZ

Mix in the chopped basil photo by KCinAZ KCinAZ

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Calories Per Serving: 51 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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These tasty basil cream cheese cherry tomatoes are wonderful and a great appetiser. They dont transport real well to take as an appetiser to a party but if careful and set you platter up right they will make it. Make sure to put back in fridge for at least an hour after making so they can set for transporting. Always a hit.
KCinAZ 1 year ago
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