Stuffed Cherry Tomatoes

The refreshing herb-cheese fillings brings out the best in these tiny tomatoes.

24 to 26 cherry tomatoes
1 8-once package cream cheese, softened
1 tablespoon snipped fresh or frozen chives,
or 1 teaspoon dried chives
1 tablespoon milk
1/4 teaspoon dried basil, crushed
1/4 teaspoon black pepper
1/8 teaspoon garlic powder

 Slice a thin layer off top of each tomato. Using a small spoon, carefully scoop out and discard pulp. Invert tomatoes; drain on paper towels.

For filling, in a small bowl combine cream cheese, chives, milk, basil, pepper,
and garlic powder.

Beat till smooth. Spoon or pipe the filling into tomatoes.
Serve immediately or chill up to 8 hours.

Makes 24 to 26.

 

  This one needs to be made the day before but it's worth it. Can be put into a 4 cup mold for communal use or small containers (<1/2 cup) for individual servings. Easy as well as unique looking presentation is to use 1 oz. shot glasses as a mold. Be sure to lightly oil (evoo) the inside of the shot glass first. Rest in warm water for 1 min. and they should pop out with ease!

  Salmon Mousse

1 6 1/2-ounce can boneless, skinless salmon
1 envelope unflavored gelatin
1/2 cup mayonnaise or salad dressing
2 tablespoons chili sauce
1 tablespoon lemon juice
2 hard-boiled eggs, finely chopped
1/4 cup finely chopped celery
2 tablespoons chopped green onion
1 tablespoon snipped chives
1/2 cup whipping cream
1/8 teaspoon black pepper
lettuce leaves
crackers of choice


Drain salmon, reserving fluid. Add water to liquid to make 1/2 cup.
In saucepan sprinkle gelatin over reserved liquid. Let stand for 5 minutes.
Heat and stir until gelatin dissolves. Remove from heat.
Mix mayonnaise, chili sauce, and lemon juice. Stir into gelatin.
Chill until partially set (consistency of unbeaten egg whites)
Fold in salmon, eggs, celery, onion, chives, and black pepper.
Beat cream until soft peaks form. Fold into gelatin mixture.
Pour into container(s).
Chill at least 4 hours and up to 24 hours.
Unmold onto lettuce lined serving platter/plates.
Serve with crackers of choice
Serves about 12  Enjoy!

≈ Chef Brian ≈