I made these little guys as an appetizer for Sunday dinner, which I will post later this week. They're filled with egg salad which I plan to modify quite a bit, but you can use this as a blank canvas & fill them with anything you'd like. They look so cute, Tristan said "Mommy, are these for dessert?"
For more delicious Tempt My Tummy Tuesdays, please go visit Blessed with Grace.
Slice off the tops of large cherry tomatoes, making sure the other side sits upright. Take a 1/3 teaspoon measurer to scoop out the meat & seeds. Place upside down to drain well. Meanwhile, assemble your favorite mixture. One hour before serving, fill the tomatoes using the same 1/3 tsp measurer & garnish with (2) fresh chives, 2 inches long. Use the thinnest end of the chives for your garnish.
For my filling, I mixed 4 hard boiled eggs with a little mayo, dijon mustard, chopped fresh chives & a bit of curry powder. I wasn't a fan enough to pass on this version to you so find what you like & get to stuffin'. I bet chicken salad would be nice too.
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