Cherry tomatoes stuffed with a mixture of bacon crumbles, chopped romaine lettuce, cream cheese and mayo? Yes, please!
What You Need
Original recipe yields 9 servings
18 large cherry tomatoes (10 oz.), about 1-1/4 inches in diameter
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/4 cup KRAFT Real Mayo Mayonnaise
3 slices cooked OSCAR MAYER Bacon, crumbled
2 Tbsp. finely chopped romaine lettuce
3 Tbsp. crushed seasoned croutons
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Let's Make It
Cut tops off tomatoes; discard. Scoop out seeds. Drain tomatoes, cut sides down, on paper towels.
Meanwhile, mix cream cheese and mayo in medium bowl until blended. Stir in bacon and lettuce.
Spoon cream cheese mixture into tomatoes just before serving; top with crushed croutons.
Enjoy eating appetizers at a social occasion, but be mindful of portion size so you don't overdo it on calories.
How to Scoop Out the Tomatoes
Use a measuring teaspoon or a small melon baller to scoop out the seeds from the tomatoes.
Tomatoes can be filled with cream cheese mixture ahead of time. Do not top with crushed croutons. Refrigerate up to 24 hours. Top with crouton crumbs before serving.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 1g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.