Stuffed Tomatoes and Cucumber Wraps
Looking for a fantastic appetizer to serve this summer? Try Stuff Tomatoes and Cucumber Wraps. Tomatoes and cucumbers are summer food essentials! Try this fun and unique way to serve them.
Ingredients
Stuffed Tomatoes
- 24 baby heirloom tomatoes
- 1 cup blue cheese
- 1 cup mayonnaise
- 1 mini cucumber minced
- pepper
- 1 bunch chives chopped
Cucumber Wraps
- 3 mini cucumbers sliced very thin lengthwise
- 1 cup risotto cooked and cooled
- 1 medium red onion minced
- 2 cloves garlic minced
- 4 baby heirloom tomatoes seeded and minced
- 1/4 cup chipotle chili in adobo sauce pureed
- 1 cup mayonnaise
- 1 bunch chives chopped
Instructions
For the tomatoes
- Using a sharp knife, slice the top off the tomatoes. Trim the bottom so they sit upright. Gently scoop out the seeds with a melon baller. Set aside.
- In a bowl, combine the bleu cheese, mayonnaise, garlic, cucumber and pepper. Mix well. With a small spoon or a piping bag, fill each tomato and garnish with the chives.
For the cucumbers
- Lay 1 cucumber slice flat. Add a layer of risotto, pressing slightly as you layer it. Next add the red onion, garlic and the tomatoes. Gently roll the cucumbers and hold them with a toothpick.
- In a bowl, combine the chipotle puree and the mayonnaise. Mix well and place in a squirt bottle. Squeeze a small amount in the center of the filling of the cucumbers and garnish with the chives.
- You can adjust the heat of the chipotle mix by adding or using less of the chipotle puree.
Notes
Use some of the chipotle/mayo mixtures to garnish the platter.
Recipe and photo provided by Melissa’s - http://www.melissas.com
