SANDRA’S SALMON-STUFFED GRAPE TOMATO APPETIZER

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!