Blue Cheese Stuffed Tomatoes

Submitted by SimplyME

"Hope you enjoy."

 

• Ready In: 1hr 15mins
• Ingredients: 7
• Serves: 20-30

ingredients

• 1 pint cherry tomatoes
• 2 (3 ounce) packages cream cheese, softened
• 1⁄2 cup crumbled blue cheese
• 2 tablespoons sour cream
• 2 tablespoons finely chopped celery
• 1 tablespoon finely chopped onion
• 3⁄4 cup finely chopped walnuts or 3/4 cup pecans

directions

1. Cut off tomato tops to make caps.
2. Scoop out pulp from caps and bottoms.
3. Beat cream cheese, blue cheese and sour cream in bowl until well blended.
4. Add celery onion and nuts; mix well.
5. Spoon or pipe into tomato shells, mounding slightly.
6. Replace tomato caps; secure with toothpicks.
7. Chill in refrigertor.
8. Garnish with parsley, if desired.

Reviews

[Deborah J DuBost]

I used the Italian Tomato it is not the Roma, and used it for addition to a spring Salad by placing it in the center, a lite vinaigrette was the dressing.

 

[BlondeStranger77]

Loved these little guys! I loved how all the flavors came out over time. The only thing I did differently is I left the tomato tops off.

 

[Midwest Maven]

These were just great! Wonderful fingerfood and the flavors go really well together. Love blue cheese and these were yummy, thanks :) Made for Spring PAC 2008.

 

[LilKiwiChicken]

Wow, these were something else. I took these to a BBQ last night and they were gobbled up really quickly. The onions & celery gave the mixture a really nice bite (and cut through the richness of the cream cheese), whilst the walnuts complimented the blue cheese. I used slightly bigger tomatoes than cherry, as they would have been too fiddly otherwise. I then popped them back into the fridge to firm up, then took them out about 15 mins before serving. Great recipe!