Lemon-Bleu Stuffed Tomatoes

March 2, 2009 8:01:07 AM PST
2 tablespoons dry white wine
2 teaspoons finely minced shallots
8 ounces cream cheese, softened
1 teaspoon finely minced garlic
1/2 teaspoon Nielsen-Massey Pure Lemon Extract
1/8 teaspoon white pepper
1/4 teaspoon cayenne pepper (optional)
5 ounces bleu cheese crumbles
2 pints cherry tomatoes (approximately 48)

Combine the wine and shallots in a small bowl. Let stand.

Combine the cream cheese, garlic, lemon extract, white pepper, cayenne pepper and shallot mixture in a mixing bowl. Beat until well blended using an electric mixer. Fold in the bleu cheese with a wooden spoon. Chill, covered, in the refrigerator.

Rinse the cherry tomatoes. Remove the tops by slicing a small amount off each tomato. Scoop out the seeds with a small measuring spoon. Cut a small slice off the bottom of each tomato so it will stand upright when plated. Fill each tomato with 1/2 tablespoon of the chilled Lemon-Bleu Stuffing using a pastry bag or spoon.

Note: You may use the stuffing as a gourmet appetizer on toasted slices of a French Baguette topped with small cooked shrimp.

Makes 24 tablespoons of stuffing for 48 tomatoes