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.
INGREDIENTS
30 ripe grape tomatoes
Filling:
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
Topping:
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
Garnish:
30 Capers
Halved lemon slices
METHOD
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!
2 comments:
I love salmon! Must try!
Wonderful Christine, please let me know how you like these tasty treats ;)!
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