Pear tomatoes stuffed with boursin

1 Servings

Quantity Ingredient
8 ounces Cream cheese
2 Garlic cloves; peeled
1 tablespoon Fresh basil
1 tablespoon Fresh chives
1 tablespoon Fresh dill
6 Black olives, pitted
1 pint Yellow pear tomatoes
1 pint Red pear tomatoes

Blend cream cheese, garlic and herbs in a food processor and blend until smooth.

Add the olives and blend again until combined. Set aside.

Remove the top third off the tomatoes, scoop out the seeds with a tiny spoon or narrow utensil handle. Sprinkle a little salt inside and invert onto a towel. Fill each tomato with Boursin.

From: The Cook's Garden catalog - Spring/Summer 1990 - page 54

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