|
|
|
Nancy's Kitchen - Tried and Tested Recipes
Cherry
Tomatoes with Broccoli Filling
Cherry
Tomatoes with Broccoli Filling
Cherry tomatoes make edible
serving bowl. For this recipe, fill
them with a creamy broccoli
concoction. For other hearty
stuffers, try chicken or tuna salad.
On the lighter side, a corn salad
would be tasty.
10 servings.
48 cherry or grape tomatoes
(about 2 pints)
1 10-oz. package
frozen chopped broccoli, thawed
1/2 cup reduced-fat mayonnaise
1/2 cup nonfat sour cream
1/4
cup grated Parmesan
1/2 teaspoon
crushed red pepper
Salt and
pepper
Slice tops off
tomatoes; reserve. Use a small spoon
or melon baller to scoop out pulp;
discard pulp. Invert tomatoes onto
paper towels, cover with plastic
wrap and refrigerate until ready to
fill.
Squeeze as much
moisture as possible from broccoli
and pat dry with paper towels. Place
in bowl of a food processor and add
mayonnaise, sour cream, Parmesan and
crushed red pepper. Pulse a few
times to thoroughly mix, but do not
completely puree. Season with salt
and pepper. Refrigerate until ready
to serve.
Spoon 1 tsp.
filling into each tomato, mounding
filling slightly. Set tops on
filling. Serve chilled or at room
temperature.
Source:
http://allrecipes.com/
AugustaPatungry Housewife
Denise in the Villages, FL
http://www.nancyskitchen.com
|
|
| |
