A festive and vibrant appetizer
you can make ahead of time
to serve to your guests prior
to the main course...
Yields 2.5 dozen
Prep: 30 Mins.
30 ripe grape tomatoes
3 ozs. lox (cured and thinly sliced Alaska salmon), finely chopped
1/3 cup finely chopped red onion
1/3 cup finely chopped red bell pepper
¼ teaspoon garlic granules
¼ teaspoon freshly ground pepper
1 (3 oz. pkg.) cream cheese, softened
1 teaspoon milk
1 teaspoon freshly squeezed lemon juice
1 teaspoon finely chopped fresh dill (or ¼ teaspoon dried)
½ teaspoon paprika
Pinch of cayenne pepper
Halved lemon slices
Cut a thin slice off the top of each grape tomato, and a very, very thin slice off of bottom (just so they stand upright when filled), scoop out and discard pulp using a ¼-teaspoon measuring spoon (being careful not to get too close to bottom), and invert tomatoes on paper towels to drain.
|3 oz. pkg. of Fresh Lox|
Meanwhile, in a small bowl use a spoon to fold the lox, onion, bell pepper, garlic granules, and pepper to combine.
Spoon filling into tomatoes using the same ¼-teaspoon measuring spoon.
In another small bowl, using a hand mixer beat cream cheese, milk, lemon juice, dill, paprika, and cayenne until smooth.
Insert a star tip into a pastry or plastic bag, and fill bag with cream cheese mixture; pipe a small amount on top of each tomato, and garnish with a caper.
Arrange the prepared tomatoes decoratively on a serving vessel, and place sliced lemon halves around them. ~ Enjoy!