Stuffed Cherry Tomatoes Recipe
Ingredients
| Ricotta/Cream cheese | 3⁄4 Cup (12 tbs) | |
| Chopped parsley/Chopped fresh basil | 1⁄3 Cup (5.33 tbs), chopped | |
| Olive oil | 4 Teaspoon | |
| Garlic | 1 Clove (5 gm), minced | |
| Salt | 1⁄4 Teaspoon | |
| Pepper | 1 Pinch | |
| Cherry tomatoes | 24 |
Nutrition Facts
Serving size
Calories 25 Calories from Fat 16
% Daily Value*
Total Fat 2 g2.8%
Saturated Fat 0.75 g3.8%
Trans Fat 0 g
Cholesterol 3.9 mg1.3%
Sodium 35.2 mg1.5%
Total Carbohydrates 1 g0.4%
Dietary Fiber 0.15 g0.61%
Sugars 0.6 g
Protein 1 g2.1%
Vitamin A 3.4% Vitamin C 5.7%
Calcium 2% Iron 0.35%
*Based on a 2000 Calorie diet
Directions
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.)
Chef
