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Recipe Summary

prep:
30 mins
total:
30 mins
Yield:
12 servings (2 tomatoes)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Line baking sheet with paper toweling. Slice tops off tomatoes, reserving tops; remove stems. Using melon baller, hollow out tomatoes, discarding seeds. Invert tomatoes on paper toweling; drain.

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  • Blend cream cheese, blue cheese, mayonnaise, milk, salt and pepper in bowl; dont blend totally smooth. Add pistachios. Chop reserved tomato tops; add to cheese filling.

  • Spoon cheese mixture into large pastry bag (without any tip). Pipe into tomatoes. (Or use small spoon.) Chill until serving. Makes 12 servings (2 tomatoes).

Nutrition Facts

66 calories; fat 5g; cholesterol 8mg; saturated fat 2g; carbohydrates 3g; insoluble fiber 1g; protein 2g; sodium 89mg.
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