Tomato Blossoms

Two ingredients and a toothpick. That’s all it takes for a cocktail party appetizer that looks like you spent way more time than you did. Cherry tomatoes get a quick X cut in the top and a smoked oyster tucked inside, creating a little “blossom” that opens around the filling.

The pairing works because smoked oysters are intensely savory and briny, while cherry tomatoes are sweet and juicy. Each bite gives you that burst of tomato juice followed by the smoky, rich chew of the oyster. It’s a flavor combination that catches people off guard in the best way.

These are best served at room temperature when the tomatoes are at their sweetest and the oysters have their fullest flavor.

Chef Tips

• Use ripe, firm cherry tomatoes. Soft ones won’t hold their shape and the X cut will cause them to split completely.
• Drain the smoked oysters well and blot on a paper towel. Too much oil makes the tomatoes slippery and hard to handle.
• Make the X cut deep enough that the tomato opens like petals but not so deep that it falls into quarters.
• Secure with a toothpick if serving on a platter where they might roll around. Skip the toothpick if guests are picking them up individually.

Variations

• Herb cream: Add a tiny dot of herbed cream cheese under the oyster for a creamy layer between the tomato and the smoky bite.
• Bacon wrap: Wrap each stuffed tomato in a half-strip of bacon and broil until crispy for a warm version.
• Spicy kick: Dab a drop of hot sauce on each oyster before tucking it in for a little heat surprise.