Tuesday, September 02, 2014

Tomato Flowers

     For a very light dinner tonight, a treat for taste buds and eyes, Tomato Flowers:
     Cherry tomatoes, cut into four or six segments left attached at the bottom, sprinkled with "Italian" seasoning plus a little salt and pepper, and let sit for at least fifteen minutes, then good cheese -- we had a slice of BellaVita that wanted used up -- is crumbled over them.  To eat, you scoop them up so they close up again and pop into your mouth.  The bigger ones go better by halves.  Amazingly good!


Tam said...

They were yummy!

Echo said...

Well now I know what I'm going to be doing with some of those surplus cherry tomatoes!
Definitely a nice way to serve them to guests who aren't used to just eating them off the plant by the score. :D

BobG said...

Good appetizers.

Echo said...

Oh, forgot to say: have you considered using straight basil rather than an italian seasoning mix?
It can be nice to keep flavours simple so they don't overwhelm the tomato itself.

Roberta X said...

I'll have to try plain basil -- the mixture is right at the front of the shelf. Kinda like the mix, though -- it is rich in umami.