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.
Share this recipe
Share on pinterest
Share on facebook
Share on twitter
Share on print
Bursting with WOW.
The best-tasting berries in the world.
These better-than-chocolate treats are
meant to be savored, but good luck with that.
Sweet, spicy, not-so-spicy and always colorful, our peppers like to keep things interesting. And with names like KABOOM!™ and SHAZAM!™, they’re pretty magical, too.