Easy Bacon & Cheddar-Stuffed Cherry Tomatoes

This recipe was originally from Betty Crocker; I’ve adapted it for actual ingredients (none of this plastic, toxic cheese whiz, thank you!) and tweaked it to the present recipe.  The next time you have guests to impress but don’t have a huge time budget, whip these babies up!  En Guete! (Swiss German for “Have a good one”, or… Enjoy!)

Easy Bacon & Cheddar-Stuffed Cherry Tomatoes

EASY BACON CHEDDAR-STUFFED CHERRY TOMATOES

Image: Betty Crocker

12 cherry tomatoes, cut in half crosswise & de-seeded
1/2 Cup grated Cheddar cheese
1/2 Cup soft cream cheese (e.g. Mascarpone, Ricotta)
bacon, cooked and crumbled – either mix into the cheese or sprinkle it atop each tomato half
1 tablespoon chopped fresh chives

Take a small spoon and scoop out the tomato halves to remove juice and seeds.
Blend the grated Cheddar and the soft cream cheese together until it’s fluffy; adjust amounts to get a good consistency for piping (if your cheeses are cold they will pipe at a different consistency than if they are room temperature).
Pipe* cheese spread on top of each tomato half. Sprinkle each with chives. Arrange on serving platter.

*To pipe the cheese, use either a piping tool that you have, or the following if you don’t have anything fancy:  Fill the cheese into a zip-lock or sandwich plastic bag, and squeeze it down into one corner; nip the corner off just a small bit with scissors; fill it into the cherry tomato halves; if you want it a bit more decorative, run the tines of a fork in a pattern across the cheese.

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