| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Appetizers | 1 | Servings | |
INGREDIENTS
| 8 | oz | Cream cheese |
| 2 | Garlic cloves, peeled | |
| 1 | T | Fresh basil |
| 1 | T | Fresh chives |
| 1 | T | Fresh dill |
| 6 | Black olives, pitted | |
| 1 | pt | Yellow pear tomatoes |
| 1 | pt | Red pear tomatoes |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 869
Calories From Fat: 736
Total Fat: 84g
Cholesterol: 249.5mg
Sodium: 1236.2mg
Potassium: 571.4mg
Carbohydrates: 18.7g
Fiber: 4.1g
Sugar: 7.5g
Protein: 16g