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Tuesday, June 15, 2010

Cheese Stuffed Cherry Tomatoes

Serves 15~30 stuffed tomatoes

  • 4 ounces package cream cheese
  • ½ cup crumbled feta cheese
  • 1 chopped green onion
  • ¼ teaspoon dries oregano
  • 1 tablespoon plain yoghurt or sour cream
  • 25-30 cherry tomatoes
  • ½ teaspoon black pepper
  • ½ teaspoon paprika

  1. In a blender, blend the cream cheese, feta cheese, green onion, pepper and oregano, until smooth, scrape down the sides, add the tablespoon of either yoghurt or sour cream. Cover and refrigerate for 1 hour.
  2. Rinse the cherry tomatoes and remove stems. With a sharp knife, cut a slice from the non-stem end of each tomato. With a small spoon, scoop out as much of the seeds and pulp and you can (discard them), arrange the hollow tomatoes on paper towel lines plate to drain.
  3. After the cheese mixture has chilled for an hour, transfer it to a small zipper-to plastic bag, squeezing out the air. Snip off one corner, squeeze the cheese filling into each tomato, arrange on serving dish and sprinkle with paprika.

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