Cream Cheese-Stuffed Tomatoes
By: Taylor Davies
Published: Thursday, December 10, 2009 - 5:45pm

Ingredients




6 firm ripe tomatoes
3 ounces packages cream cheese, at room temperature
2 ounces Roquefort or Danish blue cheese, at room temperature
1 tablespoon lemon juice
Tabasco sauce to taste

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.

About


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