Cherry Tomatoes With Cream and Caviar
Published August 24, 1991
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
36 firm but ripe cherry tomatoes about an inch in diameter
½ cup sour cream or creme fraiche
½ ounce sturgeon, salmon or whitefish caviar (see note)
Nutritional analysis per serving (8 to 12 servings)
3 grams carbs; 15 milligrams cholesterol; 36 calories; 1 gram monosaturated fat; 1 gram saturated fat; 3 grams fat; 1 gram fiber; 28 milligrams sodium; 1 gram protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Remove any stems from the cherry tomatoes. Turn them stem-side down on a cutting board or other work surface. Carefully slice off the top third of each tomato, reserving these pieces for another use.
- Step 2
Stir the sour cream or creme fraiche to make it smooth. Using a small spoon, dab a scant teaspoon of the cream carefully and neatly on the top of each tomato.
- Step 3
Using the tip of a knife, place a tiny dab of the caviar on the cream. Arrange the tomatoes on a platter and serve, or refrigerate for up to one-half hour before serving.
Tiny sprigs of herb, like dill, can be used instead of the caviar.
Private Notes