| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Cornish | Appetizers, Vegetables, Feastive | 6 | Servings |
INGREDIENTS
| 24 | Cherry tomatoes | |
| 1/3 | c | Fresh bread crumbs |
| 1/3 | c | Fontina or mozzarella, shredded |
| 2 | tb | Parmesan, grated |
| 2 | tb | Fresh parsley, chopped |
| 2 | Green onions, minced | |
| 1 | Garlic clove, minced | |
| 1 | tb | Butter, melted |
| 1/2 | ts | Dried basil |
INSTRUCTIONS
Cut top quarter off each tomato; scoop out pulp. Let drain, cut side down, on paper towel-lined plate. Combine crumbs, fontina, half the Parmesan, the parsley, onions, garlic, butter and basil. Stuff tomatoes; place on baking sheet. Sprinkle with remaining Parmesan. (Can be made to this point, covered and refrigerated for up to 24 hours). Bake in 400F 200C oven for 5 minutes or until warm. Broil for 1 minute or until tops are golden. Per serving: 70 calories(approx), 3 g protein, 5 g fat, 4 g carbohydrate Suggested Valentine's Day Menu: Hot cheese Dip Stuffed Tomatoes [MM recipe 12 Feb] Zesty Shrimp [MM recipe 12 Feb] Avocado and Boston Lettuce Tossed Salad Cornish Hens [MM recipe 12 Feb] Marble Cheesecake Coffee or/and Tea Source: Canadian Living [magazine] Feb/96 [-=PAM=-] [email protected] From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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