Pear tomatoes stuffed with boursin
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Cream cheese |
| 2 | Garlic cloves; peeled | |
| 1 | tablespoon | Fresh basil |
| 1 | tablespoon | Fresh chives |
| 1 | tablespoon | Fresh dill |
| 6 | Black olives, pitted | |
| 1 | pint | Yellow pear tomatoes |
| 1 | pint | Red pear tomatoes |
Directions
Blend cream cheese, garlic and herbs in a food processor and blend until smooth.
Add the olives and blend again until combined. Set aside.
Remove the top third off the tomatoes, scoop out the seeds with a tiny spoon or narrow utensil handle. Sprinkle a little salt inside and invert onto a towel. Fill each tomato with Boursin.
From: The Cook's Garden catalog - Spring/Summer 1990 - page 54
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