Tulip Tomatoes

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These Tulip Tomatoes would be a great addition to a spring luncheon, brunch or a spectacular side dish for your Easter meal.

I have found the perfect side dish for any spring meal!

Look how beautiful these are! And don’t they just scream spring?

These Tulip Tomatoes would be a great addition to a spring luncheon, brunch or a spectacular side dish for your Easter meal.

tulip-tomatoes-ingredients

Here’s what you’ll need to make them:  large cherry tomatoes, fresh chives, cream cheese, a cucumber, dried basil, salt and pepper.

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Place a cherry tomato on your cutting board with the stem side facing down. Cut a cross in the top of each tomato going about 3/4 of the way down. A grapefruit spoon works great for scooping out all the seeds.

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Use a grilling skewer to make a hole where the stem was. You will need to twist the skewer to make the hole large enough to insert the chives later.

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Finely chop or grate the cucumber. Mix cream cheese, cucumber and basil in a bowl. Add salt and pepper to taste. Add a teaspoon full of the cream cheese mixture into each tomato.

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Insert a chive into the hole on the bottom of each tomato. Use a damp paper towel to clean off any excess cream cheese from the outside of the tomatoes. Arrange the bouquet on a platter using an extra chive to tie around the tulip stems.

Tulip Tomatoes

Finding Time To Fly
These Tulip Tomatoes would make a great addition to a spring brunch, luncheon or a side dish for Easter dinner.
Prep Time 30 mins
Total Time 30 mins
Course Appetizer
Servings 15 tulips

Ingredients
  

  • 15 large Cherry Tomatoes
  • 16 stalks of Chives
  • 8 oz Cream Cheese
  • 1 Cucumber
  • 1 tsp dried Basil
  • Salt and Pepper

Instructions
 

  • With the stem side down, cut a cross in the top of each cherry tomato about 3/4 of the way down.
  • Use a grapefruit spoon to scoop out the seeds.
  • Make a hole where the stem was using a grilling skewer. You will need to twist it a little to make the hole large enough to insert a chive later.
  • Finely chop or grate the cucumber. Mix cream cheese, cucumber and basil in a bowl. Add salt and pepper to taste.
  • Add a teaspoon of the cream cheese mixture to each tomato tulip.
  • Insert a chive into the hole at the bottom of each tomato.
  • Wipe off any excess cream cheese from the tomato surface using a damp paper towel.
  • Arrange the Tulip Tomatoes on a plate or platter. Ust the extra chive stalk to wrap around the stems of your bouquet.
Tried this recipe?Let us know how it was!

For an even simpler option, stuff the tomatoes with mozzarella balls. Add fresh basil leaves to your bouquet and serve with a drizzle of balsamic vinegar. {My mouth is watering!}

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These Tulip Tomatoes would be a great addition to a spring luncheon, brunch or a spectacular side dish for your Easter meal.

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