Stuffed Tomato Appetizers
- 36 whole cherry tomatoes
- 8 oz. cream cheese, softened
- 1 Tbs. dry Italian salad dressing mix
- 2 Tbs. milk
- 3 Tbs. chopped, fresh parsley
Place tomatoes, stem side down, on cutting board. Make an "X" cut to within 1/4 inch of bottom of each tomato. Carefully spread to open. In small bowl, combine cream cheese, dressing mix and milk. Blend well. Fill each tomato with heaping 1/2 tsp. of cream cheese mix (or fit a pastry bag with a large star tip and pipe into cherries). Sprinkle tops with chopped parsley. Refrigerate up to 6 hours before serving.