Feta Stuffed Cherry Tomatoes

May20

The three sisters served these at our Mom’s recent birthday/cocktail party.  The serving method from a Chinese soup spoon was a great idea to avoid picking up a slippery  and slightly evasive morsel.  When you have older friends attending a party it goes the extra mile to consider them in this way.  My Mom loves to try new tastes but gets baffled sometimes by how to “approach” the food. 

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Ingredients:

32 cherry tomatoes
1/3cup (75 ml) sour cream
1 pkg(4 oz/125 g) cream cheese, softened
1/2 cup(125 ml) finely crumbled feta cheese
1 green onions, finely chopped
1  tsp(5 ml) lemon juice
1/4 tsp(1 ml) dried oregano
30  leaf parsley leaves

 

Preparation:

Cut tops off 30 of the cherry tomatoes; trim bottom of each tomato slightly to level if necessary, being careful not to cut through to pulp.

With small spoon, hollow out tomatoes; place upside down on paper towel-lined plate. Cover loosely with plastic wrap; refrigerate to drain for at least 1 hour or for up to 24 hours.

Finely chop remaining tomatoes; place in small bowl. Add sour cream, softened cream cheese, feta cheese, green onion, lemon juice and oregano; mix until combined. (Filling can be covered and refrigerated for up to 24 hours.)

Spoon filling into piping bag fitted with large star tip; pipe into hollowed-out tomatoes. (Alternatively, spoon 1 tsp/5 ml into each.) Garnish with parsley.

Kath’s quote: “Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good.”-Alice May Brock (of Alice’s Restaurant fame)

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One Comment to

“Feta Stuffed Cherry Tomatoes”

  1. Avatar May 20th, 2010 at 9:58 am bellini valli Says:

    You had me at feta cheese:D


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