Stuffed Cherry Tomatoes

By jannycerv

Using a pastry bag to fill the tomatoes give a decorative look to the finished product.

Ingredients

• 48 cherry tomatoes
• 16 ounces cream cheese, at room temperature
• 2 tablespoons snipped fresh dill
• 2 scallions (green onions), minced (include some of the top)
• 1 teaspoon fresh lemon juice

Preparation

Step 1

1. Using a sharp knife, cut the round bottom off each of the tomatoes, so they will sit firmly on a tray. Working from the stem end of each tomato, use a melon baller to remove the pulp.

2. Place the tomatoes cavity side down on a wire rack, with paper toweling underneath, to drain. Chill.

3. Place the cream cheese in a medium-size bowl and add the dill, scallions, and lemon juice. Mix well.

4. Place the cream cheese mixture in a pastry bag with a star tip and pipe it into the tomato cavities.

Yield: 48 tomatoes