Tomato Tulips

An Original Recipe by Lorraine Elliott

Makes 12

Preparation time: 15 minutes

Cooking time: 0 minutes

12 Roma Tomatoes
250g/8.83ozs cream cheese
75g/2.65ozs. cheddar cheese, grated
2 sticks green onion, chopped roughly
2 heaped tablespoons olive dip
12 sticks green onion

Step 1 - Process the cream cheese, cheddar cheese, 2 sticks green onion and olive dip until very smooth. Place in a large piping bag.

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Cut off the pointy tip and then hollow out the end with a sharp knife

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Cut down the centre in a cross pattern but not all the way down to the bottom

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Open up the tomato

Step 2 - Cut the tops off the tomatoes and then cut out the base. Place the tomato standing up and make two cuts to create four quarters but do not cut all the way through. Snip the end off the piping bag and fill with the cheese filling. Place in the fridge to firm up and then serve with the spring onions inserted into the base.

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Filling with cream cheese filling