- 1). Wash the cherry tomato well, and dry with paper towel.
- 2). Hold the cherry tomato on the cutting board so that the flat side (where the stem has been) is face down.
- 3). Cut the tomato in half with the knife, but do not complete the cut through to the bottom of the tomato -- leave the bottom intact and connected. These cuts will form the petals of your flower
- 4). Make another slice in the tomato, cutting it into quarters, but again, don't cut through to the bottom of the tomato.
- 5). Slice again, so the tomato is divided into eighths. Again, these cuts do not go through to the bottom of the tomato.
- 6). Scoop out the seed and pulp using the small spoon, working carefully. Do not tear the tomato.
- 7). Place your finger into the bottom of the tomato and gently pull the petals slightly apart.
- 8). Dry the tomato, using a clean piece of paper towel.
- 9). Pinch off a basil leaf or two and place onto the plate. Center your flower over the basil and serve.
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