Things You'll Need
12 large grape tomatoes
12 mozzarella pearls
12 scallion (green onion) stalks
1/4 teaspoon measuring spoon
Turn the tomato upside down (the stem, or the part where the stem was, is the top side). With a sharp knife, slice an "X" about 3/4 down.
Be sure to use a sharp knife. If the knife is too blunt, it can slip and hurt your hand.
Repeat with the remaining grape tomatoes.
With a 1/4 teaspoon, gently remove any watery pulp and seeds that have separated from the tomatoes.
It's likely that some of the tomatoes' insides won't separate during slicing. You can leave these firmer parts. Scooping out these parts might squish the tomato, so just try to remove whatever naturally falls out. The goal is to simply clean up the tomatoes and remove loose pulp.
With the pointed end of a skewer, pierce the bottom ends of the tomatoes.
Gently place a mozzarella pearl in each tomato.
Insert the pointy ends of the scallions into the holes. For thicker scallion ends, use the flat end of the skewer to gently push the scallion into the tomato.
Lay out the scallions first. Once you're happy with the arrangement, you can add the tomatoes accordingly.
Pressed for time? Simply place the tomatoes on top of the scallions to create a similar visual (the scallions don't need to actually hold up the tomatoes)!
If you'd like to make multiple bouquets, simply double or triple this recipe. You can also make one big bouquet for an eye-catching spread. Serve with balsamic vinaigrette, pesto or your favorite dip.