Friday, December 5, 2014

Tomayto, tomahto

Hors d'oeuvres are one of the more under-appreciated food groups. They aren't as substantial or necessary as entrees and they aren't as flashy as desserts.

But they can be delicious. Think tomato bruschetta (pronounced broo-SKET-ta, NOT bru-shet-ta) or prosciutto-wrapped cantaloupe or even the simple beauty of cheese and crackers.

For something a little more showy, I love stuffed tomatoes. Quick, always a crowd pleaser, and tasty. These look gourmet and foodie, but are super easy to make.

Small tomatoes, about 2 inches in diameter (you could use cherry tomatoes, but those might be too small)
4 tablespoons of cream cheese, slightly softened
2 tablespoons of grated Parmesan cheese + more for garnish
2 teaspoons of an herb of your choice (I used a premixed blend of oregano, basil, thyme, tarragon, and lavender from Sprouts)

1. Preheat the oven to 350 degrees. 

2. Mix the cream cheese, Parmesan, and herbs in a bowl. Set aside.

3. Wash and dry the tomatoes. Use a serrated paring knife and cute the tops off of the tomatoes. Cut carefully around the inside and remove the inner part and seeds. Don't discard the tops.

4. Put a small amount of the cream cheese mixture into each of the tomatoes.

5. Sprinkle each tomato with a small amount of grated Parmesan. Replace the tops on each of the tomatoes. Place into a baking dish.

6. Bake for 6-7 minutes, or until the cream cheese and tomatoes have warmed and softened.

7. Serve and enjoy!

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