These cherry tomato tulips are SO PRETTY and they taste amazing!
1pintof cherry tomatoes
a few chives
6ounces170 g feta cheese, crumbled
4ounceshalf a block cream cheese, softened and cubed
1/2clovegarlicor the full clove if you like a stronger garlic flavour
Add the feta cheese, cream cheese, garlic, olive oil, lemon juice and pepper to a small food processor.
Blend it until the whipped feta is smooth and creamy.
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.
Gently slice a cross through the tomatoes, about 3/4 of the way through.
Optional - Use a small spoon to scrape out the insides of the cherry tomatoes.
Use a wooden skewer to poke a hole in cherry tomato where the stem used to be.
Remove the whipped feta bag from the fridge and cut a small hole in the corner (about 1/4" opening).
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 1/2 teaspoon to 1 teaspoon of filling, depending on the size of your tomatoes).
Gently insert the pointy end of the chive into the bottom of the tulip.
Use a damp paper towel to wipe off any excess filling and place the tulip on a serving plate.
Repeat until you've finished your bouquet.
Add some extra sprigs of chives to the arrangement and tie the chive "stems" together with another chive.