Cream Cheese Stuffed Tomatoes



100 gr cherry tomatoes
50 gr cream cheese
1 tablespoon lemon juice
Ground black pepper
chives or parsley, chopped


1. In a small bowl, combine the cream cheese, lemon juice and ground black pepper. Transfer the mixture into a small piping bak with a star tip.

2. Slice top of tomatoes in half horizontally and scoop out pulp and seeds.

3. Pipe in each tomato the mixture. Dust top with chopped parsley or chives. Place in refrigerator to set before serving.

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