Cream Cheese Stuffed Cherry Tomatoes
1 quart cherry tomatoes
1 8 ounce cream cheese package
2 Tablespoons lavender
Mix cream cheese with lavender, replace in fridge at least 24 hours before using. Will keep up to a week.
To use, warm to room temperature and use a small spoon or a frosting bag to fill the tomatoes.
With a small, sharp knife, cut out a funnel shaped space inside the tomato, removing the end with the stem scar.
Fill with lavender cream cheese. Chill and serve.
A variation on this is to then place them in the oven on broil. Brown the cream cheese and serve immediately the centers will still be cool, the top will be warm, and the texture of the cherry tomato itself just mixes perfectly with the snack.
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