Cucumber Stuffed Cherry Tomatoes Recipes

Steps:

• Remove stems from tomatoes. To level bottoms of tomatoes, cut thin slice from bottom of each. Starting at stem end and using small spoon or melon baller, carefully hollow out each tomato, leaving 1/8-inch shell. Invert tomato shells onto paper towels to drain.
• In small bowl, combine cream cheese and mayonnaise; blend well. Stir in cucumber, onions and dill; mix well.
• Fill tomato shells with cream cheese mixture; place on serving platter or tray. Cover loosely; refrigerate at least 2 hours or up to 24 hours before serving. Store in refrigerator.

Steps:

• Make an "X" in the top of each tomato, cutting two-thirds of the way to the bottom. Scoop out pulp with the tip of a knife. Drain tomatoes, upside down, on a paper towel. Combine filling ingredients in small bowl. Stuff tomatoes with filling. Keep refrigerated until serving. If desired, garnish with chives for flower stems.

Steps:

• Preheat the broiler. Slice off the top 1/4 inch of each tomato, then scoop out and discard some of the core using a melon baller or small spoon. Cut a thin sliver off the bottom of the tomatoes so they will sit flat. Put the tomatoes on a rimmed baking sheet and toss with the olive oil, red pepper flakes and 1/4 teaspoon kosher salt, then stand them up and press a cube of feta about halfway inside each one. Broil until the cheese is browned and slightly soft, about 2 minutes.
• Mix the olive paste with 1 tablespoon water and dot all over a serving plate. Arrange the broiled tomatoes on the plate; drizzle with olive oil and sprinkle with sea salt. Scatter the mint on top. Serve warm or at room temperature.

Steps:

• Combine cucumbers and tomatoes in a bowl. Add Italian seasoning, garlic, onion, salt, and black pepper; stir well to combine.
• Drizzle Italian-style dressing into the bowl, stirring until cucumbers and tomatoes are evenly coated.
• Cover and chill salad for 1 hour. Toss well before serving.

Steps:

• First, Make the herbed cream cheese: in a stand mixer, mix the softened cream cheese with the ranch dressing and herbs. Mix until well combined. Spoon into a piping bag with a star tip. Prepare the cucumber, remove peel, and using a fork, score the sides. Slice into 1 inch pieces. Using a melon baller, remove a portion of the center of one side of the piece of cucumber, leaving a half moon crater. Pipe the Herb Cream Cheese into the crater. Enough to stick out of the top about 1/2 inch. Add a half Cherry Tomato partially buried into the Herb Cream Cheese Sprinkle additional salt, herbs and spice mix for additional color. Chill in the fridge until ready to serve. Serve chilled and enjoy!