Cheddar-stuffed cherry tomatoes

36 Servings

Ingredients

Quantity Ingredient
2 pints Cherry tomatoes
1 pack (8 oz) cream cheese; room temperature
1 cup Cheddar cheese; finely shredded
1 tablespoon Milk
1 Clove (small) garlic; mashed
¼ teaspoon Ground cumin
¼ teaspoon Cayenne
½ teaspoon Salt
¼ teaspoon Pepper

Directions

Rinse cherry tomatoes; pull off stems. Using sharp knife, cut cone-shaped core from stem end of each. Spoon out center of each tomato using small spoon. Drain tomatoes upside down on paper toweling.

Cut up cream cheese into bowl. Add cheddar, milk, garlic, cumin, cayenne, salt and pepper; mash with fork. Spoon into pastry bag fitted with large plain tip; pipe into tomatoes. Or use a spoon.

Recipe by: Family Circle -- 8/5/97 Posted to MC-Recipe Digest V1 #688 by The Taillons <taillon@...> on Jul 24, 1997

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