Black Cherry Tomato Poppers
Black Cherry Tomato Poppers
Prep
15min
Total
45min
Servings
6
Ingredients
8
Level
Easy
Prep
15min
Total
45min
Servings
6
Ingredients
8
Level
Easy
Recipe by:jarOhoney
Black Cherry Tomato Poppers
Prep:15minTotal:45minServes:6
Ingredients
Black Cherry Tomato Poppers
Organic Raw Cashew Cheese
Directions
For Black Cherry Tomato Poppers
  1. Place the cashew cheese in the refrigerator for at least 30 minutes then wash and de-stem the tomatoes. Lay them on their side and cut the top 1/3 off, reserve the tops for another recipe.
  2. Use a melon baller and gently remove the meat and seeds from the inside, be sure not to puncture the outer skin.
  3. Rinse well and drain, set aside, these are your tomato cups.
  4. Fine chop the basil and pepper and set aside.
  5. Zest the lemon and set aside then Juice the lemon and set aside.
  6. Use a vegetable peeler and make long ribbons out of the cucumber. Only do the skin and flesh down to the seeds. Reserve the seed center for another recipe.
  7. On your serving platter, arrange the ribbons into a bed to set your bombs onto. I like to curl them around my index finger to give them an interesting look.
  8. Remove the cheese from the refrigerator and spoon it into the tomato cups level with the top, be sure to fill but not over pack then reserve the remaining cheese for another recipe.
  9. Use a damp paper towel and wipe the outside and rim to clean, set on a flat surface filled center up.
  10. Evenly sprinkle the filled cups with the chopped pepper and chopped basil and lastly the lemon zest.
  11. Arrange on the bed of cucumber ribbons on your serving platter, nestle them in to stand them up.
  12. Put 2 drops of the lemon juice on each and evenly sprinkle the remaining lemon juice over the exposed cucumber ribbons. Be sure to tell your guests that the cucumber ribbons are edible too. Serve and enjoy!
Organic Raw Cashew Cheese
  1. In a large bowl, break your cashews into quarters then soak your cashew pieces in clean water for 16 hours then drain the cashews and rinse well.
  2. In a blender blend on high the cashews, vinegar and lemon juice. Add the water 1 TBSP at a time, to ensure smoothness of the cheese. Be sure to blend to a creamy paste.
  3. Open up and then layer your cheese cloth together on top of each other.
  4. Spoon in the cheese into the center. Gather the sides of your cheese cloth up to make a pouch over the cheese and twist tie the top that is gathered tightly to the cheese but do not squeeze.
  5. Place the chop sticks on either side of the gather at the twist tie and rubber band it together so you can hang it.
  6. Find a container to suspend the cheese ball from to allow it to drain. It needs to be at least 2 inches deeper that the cheese ball.
  7. Suspend it using the chop sticks as its support across the opening of your container and hang for 48 hours, drain the container if needed.
  8. Gently unwrap your cheese and place in a sealable container in the refrigerator up to 1 week.
Ingredients
Black Cherry Tomato Poppers
Organic Raw Cashew Cheese
Directions
For Black Cherry Tomato Poppers
  1. Place the cashew cheese in the refrigerator for at least 30 minutes then wash and de-stem the tomatoes. Lay them on their side and cut the top 1/3 off, reserve the tops for another recipe.
  2. Use a melon baller and gently remove the meat and seeds from the inside, be sure not to puncture the outer skin.
  3. Rinse well and drain, set aside, these are your tomato cups.
  4. Fine chop the basil and pepper and set aside.
  5. Zest the lemon and set aside then Juice the lemon and set aside.
  6. Use a vegetable peeler and make long ribbons out of the cucumber. Only do the skin and flesh down to the seeds. Reserve the seed center for another recipe.
  7. On your serving platter, arrange the ribbons into a bed to set your bombs onto. I like to curl them around my index finger to give them an interesting look.
  8. Remove the cheese from the refrigerator and spoon it into the tomato cups level with the top, be sure to fill but not over pack then reserve the remaining cheese for another recipe.
  9. Use a damp paper towel and wipe the outside and rim to clean, set on a flat surface filled center up.
  10. Evenly sprinkle the filled cups with the chopped pepper and chopped basil and lastly the lemon zest.
  11. Arrange on the bed of cucumber ribbons on your serving platter, nestle them in to stand them up.
  12. Put 2 drops of the lemon juice on each and evenly sprinkle the remaining lemon juice over the exposed cucumber ribbons. Be sure to tell your guests that the cucumber ribbons are edible too. Serve and enjoy!
Organic Raw Cashew Cheese
  1. In a large bowl, break your cashews into quarters then soak your cashew pieces in clean water for 16 hours then drain the cashews and rinse well.
  2. In a blender blend on high the cashews, vinegar and lemon juice. Add the water 1 TBSP at a time, to ensure smoothness of the cheese. Be sure to blend to a creamy paste.
  3. Open up and then layer your cheese cloth together on top of each other.
  4. Spoon in the cheese into the center. Gather the sides of your cheese cloth up to make a pouch over the cheese and twist tie the top that is gathered tightly to the cheese but do not squeeze.
  5. Place the chop sticks on either side of the gather at the twist tie and rubber band it together so you can hang it.
  6. Find a container to suspend the cheese ball from to allow it to drain. It needs to be at least 2 inches deeper that the cheese ball.
  7. Suspend it using the chop sticks as its support across the opening of your container and hang for 48 hours, drain the container if needed.
  8. Gently unwrap your cheese and place in a sealable container in the refrigerator up to 1 week.
Directions
For Black Cherry Tomato Poppers
  1. Place the cashew cheese in the refrigerator for at least 30 minutes then wash and de-stem the tomatoes. Lay them on their side and cut the top 1/3 off, reserve the tops for another recipe.
  2. Use a melon baller and gently remove the meat and seeds from the inside, be sure not to puncture the outer skin.
  3. Rinse well and drain, set aside, these are your tomato cups.
  4. Fine chop the basil and pepper and set aside.
  5. Zest the lemon and set aside then Juice the lemon and set aside.
  6. Use a vegetable peeler and make long ribbons out of the cucumber. Only do the skin and flesh down to the seeds. Reserve the seed center for another recipe.
  7. On your serving platter, arrange the ribbons into a bed to set your bombs onto. I like to curl them around my index finger to give them an interesting look.
  8. Remove the cheese from the refrigerator and spoon it into the tomato cups level with the top, be sure to fill but not over pack then reserve the remaining cheese for another recipe.
  9. Use a damp paper towel and wipe the outside and rim to clean, set on a flat surface filled center up.
  10. Evenly sprinkle the filled cups with the chopped pepper and chopped basil and lastly the lemon zest.
  11. Arrange on the bed of cucumber ribbons on your serving platter, nestle them in to stand them up.
  12. Put 2 drops of the lemon juice on each and evenly sprinkle the remaining lemon juice over the exposed cucumber ribbons. Be sure to tell your guests that the cucumber ribbons are edible too. Serve and enjoy!
Organic Raw Cashew Cheese
  1. In a large bowl, break your cashews into quarters then soak your cashew pieces in clean water for 16 hours then drain the cashews and rinse well.
  2. In a blender blend on high the cashews, vinegar and lemon juice. Add the water 1 TBSP at a time, to ensure smoothness of the cheese. Be sure to blend to a creamy paste.
  3. Open up and then layer your cheese cloth together on top of each other.
  4. Spoon in the cheese into the center. Gather the sides of your cheese cloth up to make a pouch over the cheese and twist tie the top that is gathered tightly to the cheese but do not squeeze.
  5. Place the chop sticks on either side of the gather at the twist tie and rubber band it together so you can hang it.
  6. Find a container to suspend the cheese ball from to allow it to drain. It needs to be at least 2 inches deeper that the cheese ball.
  7. Suspend it using the chop sticks as its support across the opening of your container and hang for 48 hours, drain the container if needed.
  8. Gently unwrap your cheese and place in a sealable container in the refrigerator up to 1 week.
Notes

Note: To do this ahead, simply cut all of the produce and refrigerate in separate containers. When you are ready to serve it, simple stuff the tomato cups, garnish and plate.

Joelle Amiot

Chef: 

I have been a chef and photographer for many years now. Food has always been a passion of mine. Whether it is at the farm, at the market, or being served at the family’s table, food should be fresh and vibrant. I believe that just because it is healthy, there is no reason why our taste buds should not dance. I recently just published my first book “live eat learn RAW”, this is going to be one of many. In search of a quiet healthy life, I have found a rustic and simple way to live, eat, learn; I now want to share that way with you…