Stuffed Tomatoes with Gluten Free Cracker Topping
Note from Cheryl: How you prepare this recipe depends on your taste preferences. Use as much or as little of these ingredients as you like!
Servings: varies
Ingredients
- Small tomatoes (Campari or cherry work nicely)
- GO Veggie! Dairy Free Classic Plain Cream Cheese Alternative
- Celery, minced
- Carrots, minced
- Onion or shallots, minced
- Blue Diamond Artisan Nut Thins - Multi-Seeds
- Chili powder
- Garlic powder
- Salt
- Pepper
- Parsley (optional)
Instructions
Carefully hollow out the tomatoes and set aside.
In a small bowl, mix the cream cheese alternative with celery, carrots and onion.
Add salt, pepper, chili powder, then mix to incorporate. Place in refrigerator to chill.
Crush a few Artisan Nut Thins into a small crumble. (You can do this by placing them between two paper towels and pressing on them, or by pulsing lightly in a food processor.)
Place the crumbles in a pan, sprinkle a bit of garlic powder over the crumbles, then toast over medium heat. Toss frequently for even toasting.
Pour toasted crumbles into a bowl or spread on a cookie sheet and let cool.
Fill tomatoes with a spoonful of cream cheese mixture.
Top with cracker crumbles and parsley to serve.
Created by: Cheryl McEvoy of the National Foundation for Celiac Awareness (NFCA), www.celiaccentral.org
Read the story behind the recipe: NFCA's Gluten-Free Summer Block Party
