Adorable way to serve the freshest of flowers, that you can eat! Perfect for the spring time and Easter.
INGREDIENTS
15 Large Cherry Tomatoes
16 stalks of chives
8 oz. cream cheese
1 cucumber
1 teaspoon dried basil
salt & pepper
INSTRUCTIONS
With stem side down, cut a cross in the top of each cherry tomato (about ¾ down the tomato).
Using a spoon (a grapefruit spoon works very well) to scrape out the tomato seeds gently.
Take a grilling skewer or toothpick and make a hole where the stem currently is. You may need to twist the skewer in a circle a few times to make room for the chive to fit through.
Finely chop or grate cucumber.
Mix cream cheese, cucumber and basil in a bowl. Add salt and pepper to taste.
Add a teaspoon of cream cheese mixture into each tomato tulip (adjust depending on the size of tomatoes).
Insert a chive into the hole at the bottom of each tomato.
Use a damp paper towel to clean any excess cream cheese filling from outside of tomatoes.
Prepare the tulip bouquet on a large plate or platter. Use the extra chive stalk to wrap around the tulip stems to complete the bouquet.
Recipe credit: https://afewshortcuts.com/tulip-tomatoes/#_a5y_p=3502228
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