| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Tomatoes | 8 | Servings | ||
INGREDIENTS
| 32 | Cherry tomatoes | |
| 1 | Filling recipe |
INSTRUCTIONS
Stuffed cherry tomatoes are a bit more work than large ones, but they have the same virtues; they add color to an hors d'oeuvres platter, are easy to handle, and are perfect portion controls. Prepare then in the same way as the shells for Cold Stuffed Tomatoes, although you will have to be even more careful not to tear the sides. Discard the caps in this case. Salt and drain the tomatoes for 30 minutes, and stuff with the filling of your choice. Each tomato will hold about 1 tablespoon of filling. Try Salmon Mousse, Tapenade Dip, Pesto Mayonnaise, or Taramosalata; or mash a bit of soft fresh chevre cheese such as Montrachet. Garnish each tomato with a sprig of fresh dill or parsley or a basil leaf. Chill until serving time. Posted to MC-Recipe Digest V1 #200 Date: Mon, 12 Aug 1996 23:13:49 -0400 From: ADAMSFMLE@aol.com
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