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Stuffed Cherry Tomatoes Two Ways Recipe

With both a shrimp version and a bacon version, this recipe gives you two delicious appetizers in one. The bright cherry tomatoes look so festive on a Christmas buffet.

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Stuffed Cherry Tomatoes Two Ways Recipe

Prep: 45 min.

Yield: 48 Servings

45 45

Ingredients

2 pints cherry tomatoes
CREAM CHEESE & SHRIMP:
4 ounces cream cheese, softened
2 tablespoons ketchup
1/2 teaspoon dill weed
1/3 pound cooked small shrimp, peeled and deveined
Fresh dill sprigs
GUACAMOLE & BACON:
1 medium ripe California Avocado, peeled
1 tablespoon finely chopped onion
4 teaspoons lemon juice
1 garlic clove, minced
3 bacon strips, cooked and crumbled

Directions

Cut a thin slice off the bottom of each tomato with a sharp knife to allow it to sit flat. Cut a thin slice off the top of each tomato. Scoop out and discard pulp; invert tomatoes onto paper towels to drain.
For Cream Cheese & Shrimp Tomatoes: In a small bowl, combine the cream cheese, ketchup and dill weed. Spoon into half of the tomatoes. Top with shrimp and dill sprigs. Refrigerate until serving.
For Guacamole & Bacon Tomatoes: In a small bowl, mash the avocado; stir in the onion, lemon juice and garlic. Spoon into half of the tomatoes. Top with bacon. Refrigerate until serving. Yield: about 4 dozen.

Nutritional Facts Cream Cheese & Shrimp: 1 tomato equals 27 calories, 2 g fat (1 g saturated fat), 15 mg cholesterol, 40 mg sodium, 1 g carbohydrate, trace fiber, 2 g protein. Guacamole & Bacon: 1 tomato equals 18 calories, 1 g fat (trace saturated fat), 1 mg cholesterol, 14 mg sodium, 1 g carbohydrate, 1 g fiber, trace protein.

Originally published as Stuffed Cherry Tomatoes Two Ways in Country Woman Christmas Annual 2009, p45