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Title: Cheddar-Stuffed Cherry Tomatoes
Categories: Not Blank
Yield: 36 Servings
| 2 | pt | Cherry tomatoes |
| 1 | 8 oz pkg cream cheese; room temperature | |
| 1 | c | Cheddar cheese; finely shredded |
| 1 | tb | Milk |
| 1 | sm | Clove garlic; mashed |
| 1/4 | ts | Ground cumin |
| 1/4 | ts | Cayenne |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
Rinse cherry tomatoes; pull off stems. Using sharp knife, cut cone-shaped core from stem end of each. Spoon out center of each tomato using small spoon. Drain tomatoes upside down on paper toweling.
Cut up cream cheese into bowl. Add cheddar, milk, garlic, cumin, cayenne, salt and pepper; mash with fork. Spoon into pastry bag fitted with large plain tip; pipe into tomatoes. Or use a spoon.
Posted to MM-Recipes Digest V4 #1 by crmcbride@juno.com (Caroline R McBride) on Jul 14, 1997
Recipe by: Family Circle -- 8/5/97
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