These cherry tomato tulips are beautiful and they taste amazing! They'd make a great appetizer for your Mother's Day Brunch!
Vegetarian, Gluten free
1 Garlic clove, large
1 pint grape tomatoes
2 bunches green onions
1/2 lemon, juice of
Cut off the roots and ends of the green onion
Prepare the stuffing: Put the cream cheese in a mixing bowl and let it sit out about 30 minutes, to come to room temperature. Finely mince chives and add them to the bowl. Press garlic (or finely mince it) and add it to the bowl. Add salt and lemon juice and mix at medium-high speed until well blended and whipped into a lighter texture.
Prepare the tomatoes: Using a skewer, poke a hole in the stem side of each tomato. Keeping the stem side down, make a cross (2 slices) 1/2 of the way down the tomato. Using a small spoon (or the tip of an old fruit peeler) scoop out the seeds from the inside of tomato and discard them.
Fill a pastry bag with the cream cheese mixture, and pipe the mixture into the cut end of each tomato, filling it up. (If you don’t have a pastry bag, you can rig one up by using a small zipper-top plastic bag and snipping a tiny corner off to act as the nozzle.)
Insert a green onion into the hole at the stem end of the tomato. (Enlarge the hole a bit if needed with a wooden chopstick.)
Arrange tomato tulips on a serving platter.
Makes at least a dozen, depending on size.
SHORTCUT: In place of the cream cheese, chives, garlic, salt and lemon, you could use Boursin Garlic and Fine Herbs cheese that you have whipped with a bit of room-temperature cream cheese so it is pipe-able. Boursin can be a bit crumbly on its own, so the cream cheese helps to make it creamier.