A festive and vibrant appetizer
you can make ahead of time
to serve to your guests prior
to the main course...
Servings: 10
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

30 Capers
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!


Christine's Pantry said...

I love salmon! Must try!

sandra said...

Wonderful Christine, please let me know how you like these tasty treats ;)!


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