Cherry Tomato Tulips With Whipped Feta Filling
  • 1 pint of cherry tomatoes
  • a few chives
  • 6 ounces (170 g) feta cheese, crumbled
  • 4 ounces (half a block) cream cheese, softened and cubed
  • 3 Tablespoons olive oil
  • 1 lemon, juiced
  • ½ clove garlic (or the full clove if you like a stronger garlic flavour)
  • pepper (to taste)
  1. Add the feta cheese, cream cheese, garlic, olive oil, lemon juice and pepper to a small food processor.
  2. Blend it until the whipped feta is smooth and creamy.
  3. Scoop the whipped feta into a zip lock bag and place it in the refrigerator for about 10 to 15 minutes (or the freezer for 5 to 10 minutes) while you prepare the tomatoes. You'll want it to harden up just a little bit so it's easier to work with.
  4. Gently slice a cross through the tomatoes, about ¾ of the way through.
  5. Optional - Use a small spoon to scrape out the insides of the cherry tomatoes.
  6. Use a wooden skewer to poke a hole in cherry tomato where the stem used to be.
  7. Remove the whipped feta bag from the fridge and cut a small hole in the corner (about ¼" opening).
  8. Place the cherry tomato on a flat surface and using your fingers to hold it open, gently squeeze the whipped feta into the cherry tomato. (Approximately ½ teaspoon to 1 teaspoon of filling, depending on the size of your tomatoes).
  9. Gently insert the pointy end of the chive into the bottom of the tulip.
  10. Use a damp paper towel to wipe off any excess filling and place the tulip on a serving plate.
  11. Repeat until you've finished your bouquet.
  12. Add some extra sprigs of chives to the arrangement and tie the chive "stems" together with another chive.
  13. Serve on their own, or with crackers or baguette.
Recipe by One Little Project at