Saturday, February 24, 2007
Cheese Stuffed Tomatoes
1/3 cup slivered almonds -- chopped ---------2 punnets cherry tomatoes 1 packet cream cheese -- softened 1 small red pepper -- finely chopped 2 tablespoons chives -- finely chopped Toast the almonds on an oven tray for about 5 minutes (or in dry pan stovetop) Slice the top from each tomato, scoop out the seeds and set a little aside (2-3 tablespoons) Beat the cream cheese until smooth and stir in the rest of the ingredients. Fill the tomatoes and refrigerate for at least an hour before serving. |
