Chef Tom Fraker

Stuffed Baby Heirloom Tomatoes and Cucumber Roll Hors d'Oeuvres

Name: Stuffed Baby Heirloom Tomatoes and Cucumber Roll Hors d'Oeuvres
Prep time: 40 min
Total time: 40 min
Yield: 35
Cuisine: French
Ingredients: 24 Baby Heirloom Tomatoes; 1 cup Blue cheese; 1 cup real mayonnaise; 2 cloves peeled garlic, minced; 1 Mini Cucumber, minced; Organic Grinders, use Rainbow Peppercorns to taste; Chives, chopped and amount to taste; 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

Rated 3.0 stars by 1 users

Cuisine

French

Servings

35 - 40 pieces

Prep Time

40 minutes

Cook Time

0 minutes

Delightful French-inspired appetizers featuring baby heirloom tomatoes stuffed with creamy bleu cheese and cucumber, paired with fresh cucumber rolls filled with risotto, chipotle mayo, and heirloom tomatoes. Perfect for elegant gatherings!

Image of Stuffed Baby Heirloom Tomatoes and Cucumber Roll Hors d'Oeuvres

Ingredients

24 Baby Heirloom Tomatoes
1 cup Blue cheese
1 cup real mayonnaise
2 cloves peeled garlic, minced
1 Mini Cucumber, 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

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Directions

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.

Recipe Note

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

Stuffed Baby Heirloom Tomatoes and Cucumber Roll Hors d'Oeuvres