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JUDE’S KITCHEN

Entertaining appies


CHEESE-STUFFED TOMATOES


24 cherry tomatoes

1/3 c. (75 ml) cream cheese

1 tbsp. (15 ml) fresh chives

1 tbsp. (15 ml) fresh parsley

1 tbsp. (15 ml) fresh basil salt and pepper, to taste

fresh basil leaves, to garnish cocktail skewers


• Using a small, sharp knife, cut out the top of each cherry tomato, or make a cross in the top and open it up to receive the cheese filling.

• Bring the soft cream cheese to room temperature and chop all the herbs finely. Combine the • herbs and cream cheese with sea salt and freshly-ground black pepper, seasoning to taste.

• Put a dollop of the cream cheese filling in each little tomato.

• Using small bamboo cocktail skewers or plastic ones, skewer a tomato or two on each and arrange on a serving dish.

• Garnish with fresh basil leaves. Makes two dozen appies.


BASIL PESTO CRISPS WITH TOMATO

These also look very seasonal with the green pesto and red tomato and they’re crisp and light and tasty. Luckily, BC’s greenhouse growers keep us supplied in winter with lovely fresh little tomatoes.


thin toasts cream cheese basil pesto

cherry tomatoes parmesan cheese


• I made my own toast crisps by thinly slicing a whole grain baguette and toasting the slices in a 250 F oven for about 25 minutes but you could use store-bought Melba toasts instead.

• Cool and smear each with cream cheese, then a thin layer of basil pesto. I used the pesto I’d made at the end of summer when the garden was full of lush basil. I froze it in dabs for winter use.

• Top with a slice of cherry tomato and sprinkle with dried parmesan cheese.

• Arrange on a serving plate and serve immediately before the toast softens up.

• If you must make them ahead of time, try arranging a tender baby spinach leaf between the toast and cream cheese, but ensure it’s very dry first.


Vol.102 Issue 12
DECEMBER 2016

CLBC Dec16 1.pdf