Feta-stuffed cherry tomatoes
30 Appetizers
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 32 | Cherry tomatoes | |
| ⅓ | cup | Sour cream |
| 1 | Cream cheese; softened | |
| ½ | cup | Feta cheese; crumbled finely |
| 1 | each | Green onion; finely chopped |
| 1 | teaspoon | Lemon juice |
| ¼ | teaspoon | Dried oregano |
| 30 | Parsley leaves | |
Directions
Cut tops off 30 of the cherry tomatoes; trim bottom of each tomato slightly to level if necessary, being careful not to cut through to pulp.
With small spoon, hollow out tomatoes; place upside down on paper towel-lined plate. Cover loosely with plastic wrap; refrigerate to drain for at least 1 hour or up to 24.
Finely chop remaining tomatoes; place in small bowl. Add sour cream, softened cream cheese, feta cheese, green onion, lemon juice and oregano; mix until combined. (Filling can be covered and refrigerated for up to 24 hours).
Spoon filling into piping bag fitted with large star tip; pipe into hollowed-out tomatoes. Garnish with parsley.
Contributor: Canadian Living Magazine December 1997
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