Using a sharp knife, cut a cross shape into the top of each cherry tomato, slicing about three quarters of the way down. Do not cut all the way through or the tomato will split instead of opening like a tulip.

Use a melon baller or small spoon to carefully scoop out the tomato insides and discard them. Turn the tomatoes cut side down and use a wooden barbecue skewer to gently create a hole in the bottom of each tomato. This gives space for the green onion stem later.

Place the hollowed tomatoes cut side up on paper towels to drain while you prepare the filling. This step helps reduce excess moisture so the filling holds better.

In a mixing bowl, combine the softened cream cheese, finely diced cucumber, and dry ranch seasoning until well mixed. Season lightly with salt and pepper and stir again. The cucumber should be diced very small so it blends evenly and does not make the filling too loose.

Transfer the mixture to a large piping bag or zip top bag and snip about a half inch off the tip. A fully softened cream cheese makes this step much easier.

Before filling, gently pat each tomato dry with a paper towel. Pipe the filling into the center of each tomato, filling just until the petals naturally open without forcing them.

Insert a green onion into the hole in the bottom of each tomato to create the stem. If the green onion is thick, slice the end lengthwise and slightly overlap it before inserting so it fits securely and looks full.

Wipe away any excess filling with a damp paper towel for a clean finish, then place the finished tulip tomatoes onto a serving platter. To create a bouquet effect, use a green onion to gently tie around the stems before serving.

Serve immediately. These are best enjoyed fresh, as the cucumber will release moisture if stored and affect the appearance.