| 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=-] PA_Meadows@msn.com
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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