Stuffed Baby Heirloom Tomatoes and Cucumber Roll Hors d'Oeuvres
By Chef Tom Fraker

1 cup Blue Cheese
1 cup Real Mayonnaise
2 cloves Peeled Garlic minced
1 Mini Cucumbers minced
Organic Grinders use Rainbow Peppercorns to taste
Chives chopped and amount to taste

Cucumber Rolls
3 Mini Cucumbers sliced very thin the long way
1 cup Risotto cooked and cooled
1 Red Onion minced 2 cloves Peeled Garlic minced
4 Baby Heirloom Tomatoes seeded and minced
1/4 cup Chipotle Chiles (Chipotle Peppers In Adobo Sauce) pureed
1 cup Real Mayonnaise Chives chopped fine and amount as needed

For the Tomatoes Using a sharp knife, slice the top off the tomatoes. Trim the bottom so they sit upright. Gently scoop out the seeds with a melon baller. Set aside.

In a bowl, combine the bleu cheese, mayonnaise, garlic, cucumber and pepper. Mix well. With a small spoon or a piping bag, fill each tomato and garnish with the chives.

For the Cucumbers Assemble the cucumber rolls in the following manner:

Lay 1 cucumber slice flat. Add a layer of risotto, pressing slightly as you layer it. Next add the red onion, garlic and the tomatoes. Gently roll the cucumbers and hold them with a toothpick.

In a bowl, combine the chipotle puree and the mayonnaise. Mix well and place in a squirt bottle. Squeeze a small amount in the center of the filling of the cucumbers and garnish with the chives.

You can adjust the heat of the chipotle mix by adding or using less of the chipotle puree.

I like to use some of the chipotle/mayo mixture to garnish the platter.

Makes 35-40 appetizers