From the Farm: Recipes
Tomatoes Stuffed with Marigolds
FOUND IN: Appetizer on June 12, 2012
This is borrowed from Jim Long's blog, Jim Long's Garden.
- 12-16 medium-sized cherry tomatoes
- 4 of 5 French marigold flowers, any color (but not the large African marigolds which are bitter)
- 3 sprigs, about 4-5 inches long, any kind basil (I like lemon or Thai)
- 8 ounces cream cheese, at room temperature
- 2 tablespoons toasted, chopped pecans (almonds or pine nuts will work, too)
- Slice the tomatoes in half and remove the "innards" (I use a melon baller but a half-teaspoon measuring spoon works just as well. Discard the insides or use on a salad.
- Using a paper towel, slightly dry the insides of the tomatoes and set aside so the cream cheese will stay in place.
- Cut the bottom green part away on each marigold flower, allowing the petals to fall loosely, discarding the green portion. Put the petals on a cutting board and add the 3 sprigs of basil - leaves and small stems, too, cutting away only the larger main stem.
- Using a chef's knife, chop the basil and marigold petals until chopped fine (or you can use an electric herb chopper if you wish, it's just faster for me to do it with a knife).
- Mix the basil-marigold mixture and the chopped pecans into the cream cheese, mixing well. With a spoon or spatula, fill each tomato half. Garnish with marigold petals or basil leaves. I think you'll enjoy the combination of flavors, each complimenting the other.