Yield: 30 Appetizers
|⅓ cup||Sour cream|
|1||Cream cheese; softened|
|½ cup||Feta cheese; crumbled finely|
|1 each||Green onion; finely chopped|
|1 teaspoon||Lemon juice|
|¼ teaspoon||Dried oregano|
Cut tops off 30 of the cherry tomatoes; trim bottom of each tomato slightly to level if necessary, being careful not to cut through to pulp.
With small spoon, hollow out tomatoes; place upside down on paper towel-lined plate. Cover loosely with plastic wrap; refrigerate to drain for at least 1 hour or up to 24.
Finely chop remaining tomatoes; place in small bowl. Add sour cream, softened cream cheese, feta cheese, green onion, lemon juice and oregano; mix until combined. (Filling can be covered and refrigerated for up to 24 hours).
Spoon filling into piping bag fitted with large star tip; pipe into hollowed-out tomatoes. Garnish with parsley.
Contributor: Canadian Living Magazine December 1997