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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is a recipe of my own invention. These little bites make a nice summer appetizer when tomatoes are at their peak. Yield is an estimate as it all depends on the size of your tomatoes. :) Ingredients:
5 ounces chevre cheese |
5 ounces goat milk feta (or other feta) |
3 -4 garlic cloves, minced |
3/4 teaspoon italian seasoning |
3 tablespoons chopped chives |
1 tablespoon milk |
24 ounces cherry tomatoes |
Directions:
1. In a small bowl, combine the cheeses, garlic, seasoning, chives, and milk.
2. Slice 1/4 inch off the bottom of each tomato, reserving the bottoms. (The stem side should be flat enough for them to stand upright. If not, slice a tiny bit off so they will stand up before moving on to the next step.).
3. Remove as much of the seeds and pulp from the tomatoes as you can.
4. Fill each tomato with about 1 tsp cheese filling per tomato. Top with reserved bottoms.
5. Place on a tray, stem side down and serve at once, or refrigerate, covered, up to 2 hours (let stand at room temperature 30 minutes before serving).
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