Chevre & Herb-Stuffed Cherry Tomatoes |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Clean Eating Magazine May/June 2009 Ingredients:
3 ounces plain chevre cheese or 3 ounces pepper chevre cheese |
3 tablespoons plain low-fat yogurt |
1 tablespoon fresh chives, finely chopped |
1 tablespoon fresh dill, finely chopped |
1 teaspoon fresh rosemary, finely chopped |
1 teaspoon fresh thyme, finely chopped |
25 cherry tomatoes |
Directions:
1. Place chevre and yogurt in a food processor fitted with a standard blade.
2. Chop for 30 seconds or until creamy.
3. Remove mixture and put in a bowl.
4. Whisk in herbs.
5. Cut tomatoes in half and scoop out pulp and seeds.
6. Thinly slice a sliver off the bottom of each tomato half to that each stands up straight.
7. Fill each tomato half with 1/2 teaspoon chevre mixture so that it overflows just a bit.
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