Feta-stuffed cherry tomatoes

Yield: 30 Appetizers

Measure Ingredient
32 \N Cherry tomatoes
⅓ cup Sour cream
1 \N Cream cheese; softened
½ cup Feta cheese; crumbled finely
1 each Green onion; finely chopped
1 teaspoon Lemon juice
¼ teaspoon Dried oregano
30 \N Parsley leaves

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

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