Stuffed Tomatoes and Cucumber Wraps
May 11, 2014, Updated Apr 01, 2022
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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.
Stuffed Tomatoes & Cucumber Wraps
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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