Chef’s Note: Coring these small tomatoes is the most difficult part of this recipe. You could use a small spoon, or a grapefruit knife; even a strawberry pitter. Once you find the best tool that works for you, you should be able to power through this process.
Chef’s Note: Save the insides of the cored tomatoes… You will need them in just a bit.
Sprinkle the inside of the cored tomatoes with a bit of salt, and place upside-down on a paper towel.
Chef’s Note: Let the tomatoes drain for 15 minutes.
Meanwhile, take the tomato guts, and finely mash.
In a small bowl add the cream cheese, mashed tomatoes, prosciutto, paprika, cayenne, salt and pepper.
Thoroughly combine the ingredients.
Add about a teaspoon of the filling to each of the cored tomatoes.
Chef’s Tip: It will be easier to add the filling if you place the ingredients in a small Ziploc bag, and then cut off a tip. Or, you could use a pastry bag with a large tip.
Serve on a plate as a group, or put them on individual serving spoons. Enjoy.