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| Cherry Tomatoes Filled with Goat Cheese |
| For a refreshing summertime appetizer, fill bite-size cherry tomatoes, round or pear shaped, with a |
| savory mixture of goat cheese flavored with basil. Minced tarragon or chervil can be used in place |
| 24 cherry tomatoes, a mixture of red and yellow |
| 1/4 lb. fresh goat cheese (chèvre) |
| 1/4 cup minced fresh basil |
| 1/2 tsp. freshly ground pepper |
| Cut the top off each cherry tomato. Using a small spoon, scoop out the pulp to make a hollow yet |
| sturdy shell. Drain off any juice that accumulates in the shells. |
| In a bowl, combine the cheese, basil, salt and pepper. Mix with a fork until well blended. |
| Using the small spoon, fill each tomato with about 1 tsp. of the cheese mixture. Arrange the filled |
| tomatoes on a platter to serve. Serves 4. |
| Adapted from Williams-Sonoma Lifestyles Series, Casual Outdoor Dining, by Georgeanne Brennan |
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