Cherry Tomatoes Stuffed with Herbed Fresh Cheese

Here's the perfect summer party food—low fat, no cooking, colorful, and using a mixture of the easiest-to-grow herbs. If the herbs listed are unavailable, or (heaven forbid!) you don't like some of them, use your own favorite combination. Try any of the various basils, marjoram or even fresh sage.

8 ounces farmer's cheese, dry-curd cottage cheese, low-fat cream cheese, low-fat or non fat ricotta, or homemade non fat yogurt cheese 2 tablespoons minced fresh parsley leaves 1 tablespoon minced fresh thyme leaves 1 tablespoon minced fresh tarragon leaves 1 tablespoon minced garlic 2 teaspoons minced fresh basil leaves 1 tablespoon minced fresh oregano leaves 2 tablespoons lemon juice 1/2 teaspoon red wine vinegar 1/4 teaspoon salt 1/4 teaspoon ground black pepper 20 cherry tomatoes 40 fresh miniature basil sprigs Balsamic vinegar

Combine cheese, parsley, thyme, tarragon, oregano, lemon juice, vinegar, salt and pepper in a food processor or mix by hand in a bowl. Cut the tomatoes in half and with a demitasse spoon or small melon baller, scoop out the seeds. Fill each half with a spoonful of the cheese mixture. Garnish with a basil sprig and a drop of balsamic vinegar.

Serves 40 pieces

The Herbal Palate Cookbook
by Maggie Oster and Sal Gilbertie
Photograph by Maggie Oster
Storey Publishing
$29.95/hardcover
September 1996
ISBN: 0-88266-915-X
Reprinted with permission