Add a seasonal pop to your next party by harnessing the sweet tang of fresh tomatoes with these 3 appetizers. All serve 6.
Seared Green Tomato Salad with Prosciutto and Balsamic
Cut 2 green tomatoes into ¼"-thick slices and brush with 1 Tbsp olive oil. Grill over medium-high heat until seared, 2 minutes per side. Serve over arugula and top with torn prosciutto and balsamic glaze.
NUTRITION (per serving) 60 cal, 2 g pro, 6 g carb, 1 g fiber, 4 g sugars, 3 g fat, 0.5 g sat fat, 180 mg sodium
Tomato Jam with Ricotta
In saucepan, combine 1 lb diced ripe tomatoes; 3 Tbsp honey; 3 Tbsp apple cider vinegar; ½ serrano chile, minced; ½ tsp kosher salt; and ¼ cup water. Boil, then simmer until jamlike, about 30 minutes. Cool. Place 1 cup part-skim ricotta in dish; pour jam over. Serve with veggies or crackers.
NUTRITION (per serving) 110 cal, 5 g pro, 15 g carb, 1 g fiber, 11 g sugars, 3.5 g fat, 2 g sat fat, 250 mg sodium
Tomato Pesto Tartlets
Fill 12 mini phyllo shells each with ½ tsp pesto. In bowl, toss 12 cherry tomatoes with 1 tsp olive oil, ½ tsp fresh thyme, and a dash of salt and pepper. Top each tart with 1 tomato. Bake at 350°F until golden, about 12 minutes.
NUTRITION (per serving) 80 cal, 2 g pro, 6 g carb, 1 g fiber, 1 g sugars, 5 g fat, 0.5 g sat fat, 160 mg sodium
source: http://www.prevention.com/food/tomato-appetizer-recipes
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