Cherry Tomatoes With Feta And Parsley

1. 1

   Combine cheese, parsley and 1 tablespoon milk in a food processor; process until smooth, adding more milk, if mixture is too stiff.

2. 2

   Cut off and discard the top quarter of each tomato. Scoop out the seeds with a melon baller.

3. 3

   Fill the tomatoes with the cheese-parsley mixture.

4. 4

   Decorate each with a parsley leaf. These can be refrigerated for several hours, but brought back to room temperature before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.