Stuffed Cherry Tomatoes Two Ways Recipe

Stuffed Cherry Tomatoes Two Ways Recipe
Stuffed Cherry Tomatoes Two Ways Recipe photo by Taste of Home
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Stuffed Cherry Tomatoes Two Ways Recipe

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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.
MAKES:
48 servings
TOTAL TIME:
Prep: 45 min.
MAKES:
48 servings
TOTAL TIME:
Prep: 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 avocado, peeled
  • 1 tablespoon finely chopped onion
  • 4 teaspoons lemon juice
  • 1 garlic clove, minced
  • 3 Jones Dairy Farm Dry-Aged 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.
Originally published as Stuffed Cherry Tomatoes Two Ways in Country Woman Christmas Annual 2009, p45

Nutritional Facts

1 each: 27 calories, 2g fat (1g saturated fat), 15mg cholesterol, 40mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 2g protein.

  • 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 avocado, peeled
  • 1 tablespoon finely chopped onion
  • 4 teaspoons lemon juice
  • 1 garlic clove, minced
  • 3 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  1. 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.
  2. 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.
  3. 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.
Originally published as Stuffed Cherry Tomatoes Two Ways in Country Woman Christmas Annual 2009, p45

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