Add chives and grapeseed/vegetable oil to a high-speed blender and puree for approximately 30 seconds or until completely smooth. Set aside.
In a frying pan over medium heat, add bacon and cook on both sides until well browned and crispy. Drain on 2 layers of paper towel until cool. Once cool enough to handle, carefully break up the bacon into 24 equal sized pieces about the size of a penny.
Using scissors, very carefully cut the tomatoes off the vine, making sure to keep the green tops on the tomatoes attached.
Using a very sharp paring knife, shave a small sliver off the bottom of each tomato so that the tomatoes will stand up without tipping over. Cut the tomatoes horizontally about 2/3 of the way thru, ensuring the tomatoes stay intact.
Place a piece of the bacon in the slit of the tomato and put on a serving tray. Repeat with all 24 tomatoes. Drop tiny dots of the chive oil on the plate, arrange each tomato on top of each dot. Serve right away.
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