2-Way Tomato Appetizer
"I made this recipe up in a hurry at the grocery store and it turned out pretty well. I bought a 2 items and the rest were in my fridge. I had plenty of left mix after filling my tomatoes, so I took a look in my fridge to see what else was there. I added the cream cheese and mayo to stretch the rest of the filling for a dip. I then added the tomato paste after I got the idea to call it 2-Way Tomato Appetizer. I'm not sure where it came from, but it was a hit at the party. My favorite recipes are the ones that I make up on the fly. This recipe is easily doubled."
- Ready In:
- 30mins
- Ingredients:
- 6
- Serves:
-
6-10
ingredients
- 6 ounces pesto sauce
- 5 ounces soft fresh goat cheese (herbed or plain)
- 4 ounces cream cheese
- 1⁄4 cup mayonnaise
- 1 tablespoon tomato paste
- 1 lb cherry tomatoes
directions
- Cut tops off of cherry tomatoes and seed them leaving little tomato "cups".
- Combine 3 oz. of the pesto and all of the goat cheese in a bowl and blend well with a hand mixer.
- Load 1/2 mix into a plastic bag and then cut the tip to make your own piping bag.
- Fill hollowed tomatoes with mixture.
- Combine remaining mixture with the rest of the pesto, softened cream cheese, mayo, and tomato paste and then blend. Put into serving bowl.
- Arrange stuffed tomatoes and dip on a platter and serve with breadsticks for dipping.
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RECIPE SUBMITTED BY
BecauseICan
USA
<p>Since I have been born and raised in Chicago, you would think that deep dish pizza is my favorite, but give a good thin crust from Pizanno's any day! I take any opportunity I can to cook and I am always looking for new ideas and people to try them out on. Luckily, I have a husband with an open mind who will try anything once. I do feel like I have to compete at times since he is a Chicago Fireman and every third day eats like a king at the firehouse. Some of the greatest chefs come out of a firehouse so I'm happy when he likes my cooking. The only time he willingly turned something down I made was a terrible experiment with oven fried chicken. I am a huge fan of Ina Garten and Martha Stewart. I use my KitchenAid mixer at least three times a week, and I have way to many experiments in my freezer. I cook because it's very relaxing to me and I truly enjoy making people happy. I made my first full Thanksgiving dinner last year, which I barely survived. Who knew fresh turkey's cook so much faster than ones frozen then thawed.</p>
