INGREDIENTS

INSTRUCTIONS

In a foil-lined baking dish drizzle the garlic with the oil, bake it,
covered loosely with foil, in the middle of a preheated 325F. oven
for 1 1/4 hours, or until the pulp is very soft, and let it cool
until it can be easily handled. Squeeze the pulp from the cloves into
a bowl and let it cool. Mash the pulp until it is smooth (there
should be about 1/4 cup puree.)
Using a serrated knife, on a work surface cut a thin slice from the
bottom of each tomato so that it stands upright. Cut off a thin slice
from each stem end and with a small melon-ball cutter scoop out the
flesh and seeds carefully, forming tomato shells. Sprinkle the
insides of the tomato shells with salt, invert the tomatoes on racks
set over paper towels, and let them drain for 30 minutes.
In a bowl whisk together the cream cheese, the lemon juice, the garlic
puree, and salt and pepper to taste until the filling is smooth.
Using a pastry bag fitted with a small star tip, pipe the filling
into the tomato shells. Garnish the filled shells with basil.
Makes about 30 hors d'oeuvres.
Gourmet June 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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