Cherry Tomato Tulips With Whipped Feta Filling

• Vegetarian
• Gluten free

• Produce

  • 1 pint Cherry tomatoes
  • 3 Chives
  • 1/2 clove Garlic
  • 1 Lemon

• Baking & Spices

  • 1 Pepper

• Oils & Vinegars

  • 3 tbsp Olive oil

• Dairy

  • 4 oz Cream cheese
  • 6 oz Feta cheese

Found on onelittleproject.com

Description

Ingredients

• 1 pint of cherry tomatoes
• a few chives
• 6 ounces (170 g) feta cheese, crumbled
• 4 ounces (half a block) cream cheese, softened and cubed
• 3 Tablespoons olive oil
• 1 lemon, juiced
• ½ clove garlic (or the full clove if you like a stronger garlic flavour)
• pepper (to taste)

Directions

• Add the feta cheese, cream cheese, garlic, olive oil, lemon juice and pepper to a small food processor.
• Blend it until the whipped feta is smooth and creamy.
• Scoop the whipped feta into a zip lock bag and place it in the refrigerator for about 10 to 15 minutes (or the freezer for 5 to 10 minutes) while you prepare the tomatoes. Youll want it to harden up just a little bit so its easier to work with.
• Gently slice a cross through the tomatoes, about ¾ of the way through.
• Optional - Use a small spoon to scrape out the insides of the cherry tomatoes.
• Use a wooden skewer to poke a hole in cherry tomato where the stem used to be.
• Remove the whipped feta bag from the fridge and cut a small hole in the corner (about ¼ opening).
• Place the cherry tomato on a flat surface and using your fingers to hold it open, gently squeeze the whipped feta into the cherry tomato. (Approximately ½ teaspoon to 1 teaspoon of filling, depending on the size of your tomatoes).
• Gently insert the pointy end of the chive into the bottom of the tulip.
• Use a damp paper towel to wipe off any excess filling and place the tulip on a serving plate.
• Repeat until youve finished your bouquet.
• Add some extra sprigs of chives to the arrangement and tie the chive stems together with another chive.
• Serve on their own, or with crackers or baguette.