Tomato Tulips

1. 1

   Cream the cheeses together and add the chopped chives and tarragon. Place into a piping bag and set aside.

2. 2

   Wash the tomatoes, cut a small slice off of the stem end, then cut a cross into the blossom end, almost all the way through. Remove the seeds with a small spoon or just squeeze out the seeds.

3. 3

   Pipe the cheese into the cut out on the tomato.

4. 4

   Wash and slice 1 or 2 green onions, lengthwise. Take a few of the tomatoes, and using the tip of a sharp paring knife dig out a little divot on the stem end where you took a slice out.

5. 5

   Insert one of the cut green onions into the divot and place on a platter. Continue on with several of the tomatoes. I suggest about 5 for a pretty presentation. Add the remainder of the stuffed tomatoes to the platter.

6. 6

   Place into the fridge until ready to serve, taking them out about 10 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.