RecipeAppetizers and SnacksYield: 24 to 26
Stuffed Cherry Tomatoes
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 21. Vision transcription from the scanned page; needs review.
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Ingredients
- 24 to 26 cherry tomatoes
- 1 8-ounce package cream cheese, softened
- 1 tablespoon snipped fresh or frozen chives, or 1 teaspoon dried chives
- 1 tablespoon milk
- 1/4 teaspoon dried basil, crushed
- 1/4 teaspoon black pepper
- 1/8 teaspoon garlic powder
Instructions
- Slice a thin layer off top of each tomato. Using a small spoon, carefully scoop out and discard pulp. Invert tomatoes; drain on paper towels.
- For filling, in a small bowl combine cream cheese, chives, milk, basil, pepper, and garlic powder. Beat till smooth. Spoon or pipe the filling into tomatoes. Serve immediately or chill up to 8 hours.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image: Image note: AI-generated representative illustration based on this card's ingredients and instructions; not an original Better Homes and Gardens photograph.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.
BHG1989needs-reviewimage-source-ai-generatedimage-representative