Cut 1/4 inch off top of each tomato. Scoop out pulp. Drain tomatoes upside down on paper towels.
Meanwhile, beat cream cheese and lemon juice in a small bowl until smooth, about 2 minutes.
Combine Parmesan, sunflower seeds, parsley, basil and garlic in a blender. Process until well blended but slightly chunky. Add to cream cheese mixture; mix well.
Spoon cream cheese mixture into tomatoes. Chill before serving.
Serving
Suggestions
Substitute any other nut for sunflower seeds.
Originally Submitted
6/8/2011
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