Recipe - Cheddar-Stuffed Cherry Tomatoes

2 pt Cherry tomatoes
1 pack (8 oz) cream cheese; room
temperature
1 cup Cheddar cheese; finely
shredded
1 tablespoon Milk
1 Clove (small) garlic; mashed
One fourth teaspoon Ground cumin
One fourth teaspoon Cayenne
One half teaspoon Salt
One fourth teaspoon Pepper

Rinse cherry tomatoes; pull off stems. Using sharp knife, cut coneshaped
core from stem end of each. Spoon out center of each tomato using small
spoon. Drain tomatoes upside down on paper toweling.

Cut up cream cheese into bowl. Add cheddar, milk, garlic, cumin, cayenne,
salt and pepper; mash with fork. Spoon into pastry bag fitted with large
plain tip; pipe into tomatoes. Or use a spoon.

Recipe by: Family Circle 8/5/97 Posted to MCRecipe Digest V1 #688 by
The Taillons taillon@access.mountain.net on Jul 24, 1997