Cherry Tomato Scoops

Cherry Tomato Scoops

Cherry Tomato Scoops
Scoop the competition with these tasty cream-cheese stuffed tomatoes. They're so darn good that everybody will say, "pretty please with a cherry tomato on top!"
Print
SPONSORED:
At a glance
Cuisine:
Main Ingredient:
Cooking Method:
Difficulty:
Course/Dish:
Cooking Lite:
Healthy Eating:
Makes:
6 servings

Ingredients
2 cups (one pint) cherry tomatoes
1 3-oz. package fat free cream cheese
2 Tbsp. fresh lemon juice
1/4 cup grated Parmesan cheese
1/4 cup roasted sunflower seeds
3/4 cup fresh parsley, chopped
1/3 cup fresh basil, shredded
2 cloves garlic, crushed
2 cups (one pint) cherry tomatoes

Methods/steps
Wash and pat dry cherry tomatoes. Cut 1/4 inch off top of each tomato. Scoop out pulp. Drain tomatoes upside down on paper towels. Meanwhile, beat cream cheese and lemon juice in a small bowl until smooth. Combine with Parmesan, sunflower seeds, parsley, basil and garlic. Mix well. Spoon cream cheese mixture into tomatoes. Chill for 30 minutes. Do not prepare too far in advance - the basil tends to become bitter.

QUICK RECIPE SEARCH
Select from the menus below and/or enter a keyword(s) and click "search" to start your recipe-quick-search.