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Cherry Tomatoes Stuffed with Herbed Fresh Cheese

Here's the perfect summer party food—low fat, no cooking, colorful, and using a mixture of the easiest-to-grow herbs. If the herbs listed are unavailable, or (heaven forbid!) you don't like some of them, use your own favorite combination. Try any of the various basils, marjoram or even fresh sage.

8 ounces farmer's cheese, dry-curd cottage cheese, low-fat cream cheese, low-fat or non fat ricotta, or homemade non fat yogurt cheese
2 tablespoons minced fresh parsley leaves
1 tablespoon minced fresh thyme leaves
1 tablespoon minced fresh tarragon leaves
1 tablespoon minced garlic
2 teaspoons minced fresh basil leaves
1 tablespoon minced fresh oregano leaves
2 tablespoons lemon juice
1/2 teaspoon red wine vinegar
1/4 teaspoon salt
1/4 teaspoon ground black pepper
20 cherry tomatoes
40 fresh miniature basil sprigs
Balsamic vinegar

Combine cheese, parsley, thyme, tarragon, oregano, lemon juice, vinegar, salt and pepper in a food processor or mix by hand in a bowl. Cut the tomatoes in half and with a demitasse spoon or small melon baller, scoop out the seeds. Fill each half with a spoonful of the cheese mixture. Garnish with a basil sprig and a drop of balsamic vinegar.

Serves 40 pieces

Recipe from:

The Herbal Palate Cookbook
by Maggie Oster and Sal Gilbertie
Photograph by Maggie Oster
Storey Publishing
September 1996
ISBN: 0-88266-915-X
Reprinted with permission

Foodscape |
Lisa Ekus Presents...

Copyright © 1996—the electronic Gourmet Guide, Inc. All rights reserved.