Cherry tomatoes stuffed with creamy feta and cucumber
Points
Total Time:50 min
Prep: 20 min
Cook: 0 min
Serves: 12
Easy
Cherry tomatoes are filled with a tangy mixture of cream cheese, feta and dill to give this tasty, bite-size appetizer a Greek flair. The cheese mixture also dubs as a hearty spread that pairs well with pita chips.Use a small teaspoon or melon baller to quickly remove the seeds from each tomato cavity. There’s no need to buy a fancy pastry bag to fill the tomatoes—use a zip-close plastic bag instead. Just spoon the filling into the bag, push all of the mixture to one corner, snip off corner with kitchen shears, and pipe evenly into each tomato cavity. These can be made several hours before serving.
Ingredients
24 medium fresh cherry tomatoes, stems removed
¼ cup reduced-fat whipped cream cheese, at room temperature
3 tbsp crumbled feta cheese
1 tbsp reduced-calorie mayonnaise
⅛ tsp black pepper, freshly ground
¼ cup English cucumber, finely diced
2 tbsp uncooked scallions, finely chopped (plus extra for garnish)
2 tsp dill, chopped (plus extra for garnish)
Instructions
Carve out a shallow cavity in the bottoms of the tomatoes (opposite stem end); gently squeeze out some of the seeds.
In a small bowl, combine cream cheese, feta, mayonnaise, and pepper; gently stir in cucumber, scallion, and dill. Spoon cheese mixture into a quart-size zip-close plastic bag; snip off one corner of the bag and pipe mixture evenly into tomatoes.
Arrange tomatoes on a serving platter; garnish with chopped scallions or dill. Refrigerate for at least 30 minutes or until slightly chilled.
Serving Size: 2 stuffed tomatoes.
Notes
The tomatoes should be able to stand upright. If not, cut a thin sliver of tomato off at the stem-end, so there is a flat surface for them to stand on.
