Cream Cheese-Stuffed Tomatoes

Ingredients

3 ounces packages cream cheese, at room temperature
2 ounces Roquefort or Danish blue cheese, at room temperature
1 tablespoon lemon juice

Preparation

1
Peel the tomatoes and remove the cores. Chill. Cut in half for stuffing.
2
Combine the remaining ingredients and beat with a fork until the cheeses are very well blended. Spoon the mixture into the tomato halves and top with a sprig of parsley.
3
Serve on a bed of lettuce.
4
If desired, one-half cup chopped cucumber or one tablespoon chopped chives may be substituted for the Roquefort or blue cheese.

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About

From The New York Times Cookbook, compiled by Craig Claiborne and published in 1961.

Yield:

6.0

Added:

December 10, 2009

Creator:

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