Yield: 1 Servings
Measure | Ingredient |
---|---|
8 ounces | Cream cheese |
2 \N | Garlic cloves; peeled |
1 tablespoon | Fresh basil |
1 tablespoon | Fresh chives |
1 tablespoon | Fresh dill |
6 \N | 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