Stuffed Cherry Tomato Appetizer
creation and photograph by
Peggy Bucholz for www.finedinings.com
Makes 24 appetizers
24 Cherry Tomatoes
4 ounces finely grated Monterey Pepper Jack cheese with Jalapeno & Habanero peppers
2 tablespoons oil packed
sun dried tomatoes chopped
1 teaspoon pine nuts toasted, coarsely chopped
1 teaspoon fresh chives chopped
1 teaspoon fresh flat leaf parsley chopped
salt and pepper to taste
Cut small slice off bottom of tomatoes so they will sit flat. Slice off
tops and carefully scoop out centers with the small end of a melon baller,
discard or save for soups or stews. Place hollowed out tomatoes upside down on paper towel to drain.
In a small bowl combine cheese, sun dried tomatoes, toasted pine nuts,
chives and fresh parsley. Add salt and pepper to taste. Fill each
tomato with the mixture and serve along side your favorite
beverage.
Note: if this cheese is too hot for your taste
buds, use a milder type such as Mozzarella
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Wine
recommendation: Pinot Gris; Chardonnay |
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