Hot” Tomato Canapés

These canapés are neither warm nor particularly spicy. They are crisp and
creamy, sweet and salty, earthy and clean. I started out to make a Bloody Mary
stuffed tomato, but it cried out for more. Specifically, cream cheese and bacon.
So why are these canapés “Hot”? I swiped the tomatoes from my friend’s garden
while she was out of town. Don'’t worry; I'’ll come clean when she returns.

“Hot” Tomato Canapés
4 oz. (1/2 cup) goat cheese
2 oz (1/4 cup) cream cheese
8 dashes Worcestershire
4-6 dashes Tabasco, or to taste
1 celery rib, finely chopped
3-4 (about 2T) sun-dried tomatoes, finely chopped
2 strips crispy bacon, crumbled
Fresh ground black pepper
12-16 cherry tomatoes (37206 varieties are recommended)
Sea Salt
Grated lime zest

Mash the cheeses in a bowl with a fork. Mash in Worcestershire and Tabasco. Mix
in celery, sun-dried tomatoes, bacon and black pepper. Cut the caps off the
tomatoes and scoop out the seeds. Fill the tomatoes with the cheese mixture and
top with a gentle sprinkle of salt and lime zest. Serve on a bed of shaved
celery for extra glamour.

Katy Branson
Nashville, TN