Chevre & Herb-Stuffed Cherry Tomatoes

“Clean Eating Magazine May/June 2009”
READY IN:
30mins
SERVES:
10
YIELD:
50 tomato halves
UNITS:
US

Ingredients Nutrition

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.

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