Stuffed Cherry Tomatoes

By Lorena_321

Ingredients

• 2 cups (1 pt.) cherry tomatoes
• 1 (3 oz.) pkg. cream cheese
• 2 T. lemon juice
• 1/4 cup grated Parmesan cheese
• 1/4 cup sunflower seeds
• 3/4 cup chopped fresh parsley
• 1/3 cup chopped fresh basil or 2 T. dried basil
• 2 cloves garlic, crushed

Preparation

Step 1

Cut 1/4" off top of each tomato. Scoop out pulp. Drain tomatoes upside down on paper towels.
Meanwhile, beat cream cheese and lemon juice in a small bowl until smooth, about 2 minutes.
Combine Parmesan, sunflower seeds, parsley, basil and garlic in a blender. Process until well blended but slightly chunky. Add to cream cheese mixture; mix well.
Spoon cream cheese mixture into tomatoes. Chill before serving.

Make ahead: The stuffing for the tomatoes can be made up to 12 hours ahead. Refrigerate, covered, until ready to use.