Chef Lisa Phelps of Gourmet Fusions shares her recipe for stuffed cherry tomatoes.
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198 per serving
- 25 Fresh Cherry Tomatoes, medium sized
- 2 tablespoons Gourmet Fusions Artichoke Sauce
- 8 ounces cream cheese, room temperature
- 1/4 cup Romano Cheese, grated
Wash, Dry, Scoop out centers of Cherry Tomatoes. Place Tomatoes Face Down on Paper Towel Lined Tray to Dry. In Food Processor, Blend Cheeses & Gourmet Fusions Artichoke Sauce. Take Mixture, Fill Pastry Bag w/ Desired Tip, Pipe into Tomatoes. Chill & Serve