Recipe - Pear Tomatoes Stuffed With Boursin

8 ounce Cream cheese
2 Garlic cloves; peeled
1 tablespoon Fresh basil
1 tablespoon Fresh chives
1 tablespoon Fresh dill
6 Black olives, pitted
1 pt Yellow pear tomatoes
1 pt Red pear tomatoes

Blend cream cheese, garlic and herbs in a food processor and blend until
smooth.

Add the olives and blend again until combined. Set aside.

Remove the top third off the tomatoes, scoop out the seeds with a tiny
spoon or narrow utensil handle. Sprinkle a little salt inside and invert
onto a towel. Fill each tomato with Boursin.

From: The Cook's Garden catalog Spring/Summer 1990 page 54

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini