Cherry tomatoes stuffed with creamy feta and cucumber
Fresh cherry tomato(es)
24 medium, stems removed
Low fat cream cheese
¼ cup(s), at room temperature
Crumbled feta cheese
Reduced calorie mayonnaise
⅛ pinch, freshly ground
¼ cup(s), sliced, finely diced
2 tbsp(s), finely chopped (plus extra for garnish)
2 tsp(s), chopped (plus extra for garnish)
- Carve out a shallow cavity in bottoms of tomatoes (opposite stem end); gently squeeze out some of the seeds.
- In a small bowl, combine cream cheese, feta, mayonnaise and pepper; gently stir in cucumber, scallion and chopped dill. Spoon cheese mixture into a quart-size zip-close plastic bag; snip off one corner of bag and pipe mixture evenly into tomatoes.
- Arrange tomatoes on a serving platter; garnish with chopped scallions or dill. Refrigerate at least 30 minutes or until slightly chilled.
- Yields 2 stuffed tomatoes per serving.