Cheddar-stuffed Cherry Tomatoes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Not, Sent | 36 | Servings | |
INGREDIENTS
| 2 | pt | Cherry tomatoes |
| 1 | 8 oz cream cheese room | |
| temperature | ||
| 1 | c | Cheddar cheese, finely |
| shredded | ||
| 1 | T | Milk |
| 1 | Clove, small garlic mashed | |
| 1/4 | t | Ground cumin |
| 1/4 | t | Cayenne |
| 1/2 | t | Salt |
| 1/4 | t | Pepper |
INSTRUCTIONS
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@access.mountain.net> on Jul 24, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 17
Calories From Fat: 10
Total Fat: 1.1g
Cholesterol: 3.4mg
Sodium: 55.9mg
Potassium: 42.8mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g