Lemon Bleu Stuffed tomatoes


2 Tbsp dry white wine
2 tsp minced shallots
8 oz cream cheese, softened
1 tsp minced garlic
1/2 tsp Lemon Extract
1/8 tsp White Pepper, ground
1/4 tsp Cayenne
5 oz bleu cheese crumbles
2 pints cherry tomatoes


Combine the wine and shallots in a small bowl. Allow to stand awhile at room temperature.

Combine the cream cheese, garlic, lemon extract, white pepper, cayenne pepper and shallot-wine mixture in a mixing bowl. Using an electric mixer, beat until well blended.  Using a wooden spoon, gently fold in the blue cheese. Chill this lemon-spice-cheese mixture, covered, in the refrigerator.

Rinse the cherry tomatoes. Remove their tops by slicing a small amount off each tomato. Scoop out the seeds with a small (1/2 tsp) measuring spoon. Cut a tiny slice off the bottom of each tomato so that it will stand upright when plated.

Fill each prepared cherry tomato with 1/2 Tbsp of the chilled Lemon-Bleu stuffing, using a small spoon or pastry bag.

This spread is also delicious over toasted bread!

This recipe is adapted from the Nielsen-Massey collection! Yum!