Ingredients

  • 36 large red cherry tomatoes
  • Kosher salt and freshly ground black pepper to taste
  • 10 plum tomatoes, cored
  • 6 ounces cream cheese
  • 36 1 1/2-inch chive segments
  • Nutritional Information
    • Nutritional analysis per serving (12 servings)

      71 calories; 5 grams fat; 2 grams saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 2 grams protein; 15 milligrams cholesterol; 57 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

12 servings

Preparation

  1. Using a paring knife, remove and discard a thin slice from the tops and a very thin slice from the bottoms of the cherry tomatoes. With a small melon baller, scoop out and discard the seeds and pulp. Sprinkle the insides with salt and pepper and invert on a paper-towel-lined plate. Set aside.
  2. In a blender, add the plum tomatoes and puree until smooth. Transfer to a medium saucepan and bring to a boil. Boil until reduced by 1/3 and very thick, about 5 minutes. Transfer to a plastic-wrap-lined baking sheet and store in the refrigerator until cold.
  3. Push the puree through a fine-mesh sieve to extract as much liquid as possible; discard the solids. Transfer to a food processor and add the cream cheese. Pulse until smooth. Season with salt.
  4. On a work surface, stand the cherry tomatoes on their bottoms. Using a teaspoon, fill each with the cream cheese mixture, mounding it slightly on top. With a damp paper towel, remove any smudges. Gently press 1 chive segment onto each mound. Transfer to a platter and chill until ready to serve.

Dining and Cooking