| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Appetizers |
1 |
Servings |
INGREDIENTS
| 8 |
oz |
Cream cheese |
| 2 |
|
Garlic cloves; peeled |
| 1 |
tb |
Fresh basil |
| 1 |
tb |
Fresh chives |
| 1 |
tb |
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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