Tomato and Goat Cheese Santas
Are you ready to get into the holiday spirit? You'll love this fun and festive recipe for tomato and goat cheese Santas! This recipe is sure to be a hit at your next holiday party or family gathering. And the best part? It's incredibly easy to make!
If you're looking for a festive and easy-to-make appetizer for your next holiday party, look no further than these tomato and goat cheese Santas. With their adorable design and delicious taste, they're sure to be a hit with your guests.
To make these little Santas, you'll need just a few simple ingredients. Start by grabbing a dozen cherry tomatoes and cutting a thin slice off each end to create a flat base. Set aside the slices for later. Next, remove the seeds from the tomatoes and fill each one with a mixture of goat cheese and Neufchâtel cheese, leaving a small amount of goat cheese exposed on the top.
Once your tomatoes are filled, it's time to create the Santa hats. Whip together the remaining Neufchâtel cheese and a bit of milk until smooth, then transfer the mixture to a storage bag. Cut off one corner of the bag and use it to pipe a round ball onto the top of each tomato, forming the head of the Santa. Extend the cheese mixture down the tomato to form the beard.
Now it's time to add the finishing touches. Halve six grape tomatoes and place one half on top of each Neufchâtel head to create the Santa hat. Pipe a tiny dot of Neufchâtel cheese on top of each hat to create the pom-pom. If you want, you can also use the reserved tomato slices to create little red noses for your Santas.
The result? A platter of festive and tasty appetizers that are sure to delight your guests. These tomato and goat cheese Santas are creamy and tangy, with a burst of juicy tomato in every bite. They're perfect for setting out at a holiday party or bringing along to a potluck. Plus, they're so cute, you almost won't want to eat them!
- Cut a thin slice off each end of the cherry tomatoes, creating a flat base, reserve for later.
- Remove the seeds from the tomato and fill each with goat cheese, allowing for a small amount of goat cheese to be exposed. Stand each on a platter, flat side down.
- Whip the Neufchâtel cheese and 1 tablespoon of milk until smooth. Put the mixture into a storage bag. Cut the corner off the storage bag and pipe a round ball onto the tops of each tomato, forming the “head” and extending down the tomato to form the “beard”.
- Place a grape tomato half “hat” on top of each Neufchâtel “head.” Pipe a tiny dot of Neufchâtel cheese on the top of the “hat.” Cut reserved tomato bits into small “red noses”, if desired.
Recipe Courtesy of Chef Stacey, ALDI Test Kitchen