Stuffed Cherry Tomatoes Recipe
Summary
Ingredients
3/4 cup ricotta or cream cheese 175 mL
1/3 cup chopped fresh basil or parsley 75 mL
4 tsp olive oil 20 mL
1 clove garlic, minced 1
1/4 tsp salt 1 mL
Pinch pepper Pinch
24 cherry tomatoes 24
Directions
In bowl, beat cheese by hand until creamy; beat in basil, oil, garlic, salt and pepper.
Spoon into pastry bag fitted with 1/2 inch (1 cm) open star tip.
Using sharp or serrated knife, make X in bottom of each cherry tomato; scoop out seeds.
Pipe cheese mixture into tomatoes.
(Appetizers can be covered and refrigerated for up to 8 hours.)
Spoon into pastry bag fitted with 1/2 inch (1 cm) open star tip.
Using sharp or serrated knife, make X in bottom of each cherry tomato; scoop out seeds.
Pipe cheese mixture into tomatoes.
(Appetizers can be covered and refrigerated for up to 8 hours.)
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