Chevre & Herb-Stuffed Cherry Tomatoes

Clean Eating Magazine May/June 2009

• Ready In: 30 mins
• Serves: 10
• Yields: 50 tomato halves

Ingredients

• 3  ounces  plain  chevre cheese or 3  ounces  pepper  chevre cheese
• 3  tablespoons plain low-fat yogurt
• 1  tablespoon fresh chives, finely chopped
• 1  tablespoon fresh dill, finely chopped
• 1  teaspoon fresh rosemary, finely chopped
• 1  teaspoon fresh thyme, finely chopped
• 25  cherry tomatoes

Directions

1. Place chevre and yogurt in a food processor fitted with a standard blade.
2. Chop for 30 seconds or until creamy.
3. Remove mixture and put in a bowl.
4. Whisk in herbs.
5. Cut tomatoes in half and scoop out pulp and seeds.
6. Thinly slice a sliver off the bottom of each tomato half to that each stands up straight.
7. Fill each tomato half with 1/2 teaspoon chevre mixture so that it overflows just a bit.