Cucumber-Stuffed Cherry Tomatoes Recipe
This is a wonderful appetizer that you can make ahead. I often triple the recipe because they disappear fast.
This is a wonderful appetizer that you can make ahead. I often triple the recipe because they disappear fast.
- Carbohydrate 0.786774999988059 g
- Cholesterol 0.4375 mg
- Fat 0.445499999999789 g
- Fiber 0.214000008117461 g
- Protein 0.161599999996196 g
- Saturated Fat 0.0672999999999662 g
- Serving Size 1 1 serving (18g)
- Sodium 10.8224999999915 mg
- Sugar 0.572774991870598 g
- Trans Fat 0.358689999999932 g
- Calories 7 calories
Step-by-step
- Cut a thin slice off the top of each tomato. Scoop out and discard pulp; invert tomatoes onto paper towels to drain.
- In a small bowl, combine cream cheese and mayonnaise until smooth; stir in the cucumber, onion and dill. Spoon into tomatoes. Refrigerate until serving.
Leaving tomato seeds and pulp intact is the single biggest error cooks make when preparing bite-sized stuffed vegetables, as excess internal moisture ruins the structural integrity of the shell. Cherry tomatoes naturally hold high water volumes, and failing to invert the hollowed tomatoes on absorbent paper towels for at least ten minutes guarantees a watery filling. A sharp-tipped melon baller or a small half-teaspoon measuring spoon works best to scrape out the interior without puncturing the outer skin.
Achieving the correct consistency in the dairy filling requires a base that resists weeping. Softened cream cheese provides the necessary solid fat structure, while mayonnaise introduces moisture and spreadability without thinning the mixture too much. Finely dicing the peeled cucumber ensures that the vegetable pieces distribute evenly through the cheese without creating heavy pockets that might cause the filling to slump. Excess liquid from the cucumber must be squeezed out through a clean cloth before mixing if the vegetable yields too much surface water.
Direct ingredient substitutions alter the physical behavior of the filling significantly. Replacing mayonnaise with plain Greek yogurt introduces extra water content, which will cause the mixture to separate during refrigeration; if yogurt must be used, strain it through cheesecloth for two hours beforehand to remove the whey. Low-fat cream cheese contains more water and less milk fat than full-fat blocks, resulting in a runny piping texture that slides right out of the tomato cavity. Mixing the components thoroughly with a silicone spatula ensures uniform fat distribution before spooning the preparation into the prepared shells.
