Roma Tomato Rings Stuffed With Cream Cheese

"I'm growing Roma tomatoes so I'm really excited to try this recipe! Chill time not included."
 
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photo by Starrynews photo by Starrynews
photo by Starrynews
photo by NoraMarie photo by NoraMarie
photo by NoraMarie photo by NoraMarie
Ready In:
20mins
Ingredients:
5
Yields:
16 slices
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ingredients

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directions

  • Cut the stems off of the tomato and use the handle of a teaspoon to remove seeds.
  • Stir the cream cheese to loosen a bit and spoon it into the tomatoes.
  • If you have a pastry bag or a Ziplock with the tip cut off,it might be easier to fill the tomato.
  • Be sure that the tomatoes are completely filled and there are no air pockets.
  • Cover the tomatoes and refrigerate.
  • After they are really chilled--1 to 1 1/2 hours-take them out of the fridge and put them on a cutting board.
  • Using a VERY SHARP KNIFE, wet blade with water and slice tomatoes into 1/2 inch thick rounds.
  • Place the slices on a serving platter and garnish if desired.

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Reviews

  1. Delicious - and it is great that it is make ahead. A good veggie cream cheese is a must. Thanks for sharing! PARTY '10
     
  2. This is a wonderful, simple and impressive appetizer. If you love tomatoes, you will love this recipe. In addition to using the roma tomatoes, I also used plum tomatoes. The cream cheese filling is wonderful. I used all of the garnishes recommended including kalamata olives, green olives and black olives. Made for Zingo ZWT4 for the Tastebud Tickling Travellers.
     
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