Stuffed Cherry Tomatoes Two Ways |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 48 |
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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. 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 bacon strips, cooked and crumbled |
Directions:
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.
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