These bright red festive bites are a showstopping finger food during the winter holidays, at Easter and the Fourth of July. With the smoked salmon filling, these appetizers are elegant but convenient because you can prepare them in advance.
—PAT CRONIN LAREDO, TX
START TO FINISH: 25 MIN. • MAKES: 2 1/2 DOZEN
30 cherry tomatoes
3 ounces smoked salmon or lox, finely chopped
1/3 cup finely chopped onion
1/3 cup finely chopped green pepper
Salt and pepper to taste
1 package (3 ounces) cream cheese, softened
1 teaspoon milk
Fresh dill sprigs
1. Cut a thin slice off each tomato top; scoop out and discard pulp. Invert tomatoes on paper towels to drain. In a large bowl, combine the salmon, onion, green pepper, salt and pepper. Spoon into tomatoes.
2. In a small bowl, beat cream cheese and milk until smooth. Insert a star tip into a pastry or plastic bag. Pipe a small amount of cream cheese mixture onto tomatoes. Garnish with dill.