Tulip Tomatos

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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