There goes a saying that good things come in small packages. I’ll agree to this, especially when said package is a tiny cherry tomato. Truth be told, I’m not even a big fan of cherry tomatoes. More often than not, they appear in salads and are sort of a pain to eat in one bite, but equally difficult to cut and eat in two bites.
The solution? Slice your cherry tomatoes in half and scoop out the seeds, creating miniature edible serving cups for a creamy, savory three-cheese mixture that quite frankly, is worthy of eatinlg straight from a spoon.
- 4 ounces fresh goat cheese, at room temperature
- 3 tablespoons cream cheese, at room temperature
- 2 tablespoons sour cream
- ¼ cup grated parmesan cheese
- 2½ cups cherry tomatoes, about 40, stem ends trimmed
- 2 tablespoons finely chopped (or snipped with cooking shears) fresh chives
Mix the filling- Combine the goat cheese, cream cheese, sour cream and parmesan. Process in the bowl of a food processor or mix with a spatula or wooden spoon in a medium bowl until mixture is combined.
Stuff the tomatoes- Slice tomatoes in half, widthwise. Using the small end of a melon baller or a small measuring spoon (like a ¼ teaspoon), carefully scoop out the seeds and core from each tomato. Arrange the tomatoes cut side up on a cutting board.
- Using a small spoon, place about one teaspoon. of the goat cheese filling in each tomato, mounding it slightly.
- Transfer the filled tomatoes to a platter, sprinkle with the chives and serve. Makes about 40 stuffed cherry tomatoes.
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