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Stuffed Cherry Tomatoes Two Ways

Stuffed Cherry Tomatoes Two Ways
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.
48 ServingsPrep: 45 min.

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;
© Taste of Home 2013

2 of 2

Stuffed Cherry Tomatoes Two Ways (continued)

Directions (continued)

  • stir in the onion, lemon juice and garlic. Spoon into half of the
  • tomatoes. Top with bacon. Refrigerate until serving. Yield: about 4
  • dozen.
Nutrition 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.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.
© Taste of Home 2013