Combine the wine and shallots in a small bowl. Let stand.
Combine the cream cheese, garlic, lemon extract, white pepper, cayenne pepper and shallot mixture in a mixing bowl. Beat until well blended using an electric mixer. Fold in the blue cheese with a wooden spoon. Chill, covered, in the refrigerator. Rinse the cherry tomatoes. Remove the tops by slicing a small amount off each tomato. Scoop out the seeds with a small measuring spoon. Cut a small slice off the bottom of each tomato so it will stand upright when plated. Fill each tomato with 1/2 tablespoon of the chilled Lemon Bleu Stuffing, using a pastry bag or spoon.
Makes 24 tablespoons of stuffing for 48 tomatoes
Try using the stuffing as a gourmet appetizer on toasted slices of a French baguette topped with small cooked shrimp.
Combine the wine and shallots in a small bowl. Let stand.
Combine the cream cheese, garlic, lemon extract, white pepper, cayenne pepper and shallot mixture in a mixing bowl. Beat until well blended using an electric mixer. Fold in the blue cheese with a wooden spoon. Chill, covered, in the refrigerator. Rinse the cherry tomatoes. Remove the tops by slicing a small amount off each tomato. Scoop out the seeds with a small measuring spoon. Cut a small slice off the bottom of each tomato so it will stand upright when plated. Fill each tomato with 1/2 tablespoon of the chilled Lemon Bleu Stuffing, using a pastry bag or spoon.
Makes 24 tablespoons of stuffing for 48 tomatoes
Try using the stuffing as a gourmet appetizer on toasted slices of a French baguette topped with small cooked shrimp.