Stuffed Cherry Tomatoes
|Ricotta/Cream cheese||3⁄4 Cup (12 tbs)|
|Chopped parsley/Chopped fresh basil||1⁄3 Cup (5.33 tbs), chopped|
|Olive oil||4 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
In bowl, beat cheese by hand until creamy; beat in basil, oil, garlic, salt and pepper.
Spoon into pastry bag fitted with 1/2 inch (1 cm) open star tip.
Using sharp or serrated knife, make X in bottom of each cherry tomato; scoop out seeds.
Pipe cheese mixture into tomatoes.
(Appetizers can be covered and refrigerated for up to 8 hours.)