I love these little bites of yummy flavor, and if you count the number of requests I get from my clients to make them, they must be a hit.
I change out the filling now & then, but this is my favorite combination.
So, you ready… Let’s get into the kitchen.
prep time15 Min
methodNo-Cook or Other
cream cheese, at room temperature
prosciutto, finely chopped
cayenne pepper (optional)
salt, kosher variety, to taste
black pepper, freshly ground, to taste
How To Make
Gather your ingredients.
Cut a small slice off the top of the tomatoes.
Scoop out the insides.
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.
Keep the faith, and keep cooking.
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