- Servings : 18
- 18 cherry tomato
- 125 g cream cheese
- 30 g butter
- 1 cup fresh basil leaves
- 2 cloves garlic
- 1/2 tsp french mustard
- 2 Tbs parmesan cheese, grated
- salt and pepper
Cut tops off tomatoes. Scoop out some of the flesh with a spoon or melon baller. invert and drain on paper towels
Beat cream cheese, cheese and butter together until smooth. Add finely chopped basil, crushed garlic, mustard, cheese and salt and pepper.
Using a fancy tube, pipe small rosettes into each tomato. Refrigerate until firm.
Remove from fridge one hour before serving