Recipe: Cherry Tomatoes Stuffed With Cream Cheese and Bacon
By Amelia Tucker
This is a perfect summertime appetizer that’s easy to prepare and serve as a prelude to a summertime dinner or special dinner party.
Be sure to assemble these bite size treats in time to chill them thoroughly and allow the flavors to mingle before serving.
You will need:
8 ounces of cream cheese-I use soft but regular blocks work as well
6 strips of bacon, cooked crisp and then crumbled
1/4 cup minced green scallions-sub green onions of you would like
1/2 teaspoon Worcestershire sauce
salt and pepper to taste
Cut the tops off of the tomatoes. Scoop out pulp with finger or a melon baller. Drain tomatoes for about 15 minutes on paper towels.
Combine cream cheese, bacon and Worcestershire sauce. Carefully spoon mixture into each tomato. Top with sea salt and cracked black pepper if desired.
Tomato Casual Prep Tip:
I find the tomatoes placed upright and snug in a low dish helps hold them in place and looks great as well. I do not add salt as the Worcestershire sauce seems enough but the pepper is essential.
If you make this dish, be sure to send us a photo!
