They look like flowers but every single part of this tulip is edible: cherry tomatoes with tasty cream cheese filling and chives for the tulip stems. They make a pretty appetizer or edible table decoration. For Easter, for Mother’s Day or simply to celebrate this tulip season. You can make these tomato tulips in just under 30 minutes.
Ingredients for 16 tomato tulips
• 21 stalks of chives
• 150 grams of cream cheese
• 16 cherry tomatoes
• grilling skewer(s)
Three easy steps to make tomato tulips
1) Finely mince four chives and mix with the cream cheese. Slice the tomato top to slightly above the middle making a x-shaped cut. Use a skewer to poke a hole in the bottom of the tomato.
2) Scoop out the tomato seeds with a teaspoon. Fill the tomato with the cream cheese mixture. Plug a chive stalk into the hole at the bottom.
3) Arrange the tomatoes on a white serving platter in the shape of a bunch of tulips. Wrap the bunch together with a chive.
Keep them refridgerated until ready to serve. These tomato tulips are best served the same day they are made.
Tip: Stick a skewer in each tomato and put them in a glass vase like a bouquet of tulips.
