| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Canadian |
|
30 |
Appetizers |
INGREDIENTS
| 32 |
|
Cherry tomatoes |
| 1/3 |
c |
Sour cream |
| 1 |
|
Cream cheese; softened |
| 1/2 |
c |
Feta cheese; crumbled finely |
| 1 |
|
Green onion; finely chopped |
| 1 |
ts |
Lemon juice |
| 1/4 |
ts |
Dried oregano |
| 30 |
|
Parsley leaves |
INSTRUCTIONS
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
Posted to MM-Recipes Digest V4 #327 by Bonnie & Tim Annis
<accmplce@mail.on.rogers.wave.ca> on 16 D, ec 1997
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