Description
Tulip Tomatoes are an elegant and colorful appetizer featuring cherry tomatoes filled with a creamy herb-infused cheese mixture. Perfect for parties or light snacks, these no-cook stuffed tomatoes resemble blooming tulips and are easy to prepare ahead of time.
Ingredients
Scale
Main Ingredients
- 20 cherry tomatoes
- 8 ounces cream cheese, softened
- 2 tablespoons sour cream
- 1 tablespoon fresh chives, finely chopped
- 1 tablespoon fresh parsley, finely chopped
- 1 small garlic clove, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 20 fresh chive stems or green onion tops for garnish
Instructions
- Prepare Tomatoes: Wash and dry the cherry tomatoes thoroughly. Using a sharp knife, cut each tomato from the top down about three-quarters of the way, making two crisscross cuts to create four petals. Be careful not to slice through completely. Gently scoop out some seeds if necessary to create space for the filling.
- Make Filling: In a bowl, combine the softened cream cheese, sour cream, finely chopped chives, parsley, minced garlic, salt, and black pepper. Mix well until smooth and evenly blended.
- Fill Tomatoes: Transfer the filling mixture to a piping bag or a small zip-top plastic bag with a corner snipped off. Pipe the cheese mixture into each tomato until it is slightly overfilled, mimicking the look of a blooming tulip.
- Garnish: Insert one fresh chive stem or green onion top into the base of each filled tomato to serve as the tulip stem.
- Chill and Serve: Arrange the stuffed tomatoes on a serving platter and refrigerate until ready to serve. Serve cold for best flavor and presentation.
Notes
- For added flavor, add a tablespoon of grated Parmesan cheese or a squeeze of fresh lemon juice into the filling mixture.
- These tulip tomatoes can be prepared a few hours in advance and kept refrigerated.
- Pat the cherry tomatoes dry before filling to avoid excess moisture which may cause sogginess.
