With the coming of spring, you may be ready to stop eating the comfort food and start adding some lighter, fresher fare to your diet. This recipe for Tomato Tulips is the just as pretty as it is tasty. The tulips will also add a bit of color and interest to your Easter dinner table.<\/p>\n
Tomato Tulips<\/strong><\/p>\n 12 grape tomatoes, washed<\/em><\/p>\n 8 ounces cream cheese, softened<\/em><\/p>\n 1\/4 cup minced sweet onion<\/em><\/p>\n 1 tsp salt<\/em><\/p>\n 13 green onion tops<\/em>, washed and dried<\/p>\n In a small bowl, blend the cream cheese, salt, and sweet onion. Set the cream cheese mixture aside.<\/p>\n With a sharp knife, cut a cross in each tomato, extending 3\/4 down the length of the tomato. Don’t cut all the way through the tomato. Remove the seeds from the interior of the tomato with a melon baller or a spoon. Gently press the tomato so that it will open up, creating a hollow in the center of the tomato. Fill the hollow with a spoonful of the cream cheese mixture. Cut a small slit in the bottom of each tomato. Insert a green onion into the bottom of each tomato to make a "stem" for the tomato tulip. Arrange the tomato tulips on a platter, and tie the stems together with the extra green onion top.<\/p>\n