Lemon-Bleu Stuffed Tomatoes

 2 tablespoons dry white wine

2 teaspoons finely minced shallots

8 ounces cream cheese, softened

1 teaspoon finely minced garlic

½ teaspoon Nielsen-Massey Pure Lemon Extract

⅛ teaspoon white pepper

¼ teaspoon cayenne pepper (optional)

5 ounces blue cheese crumbles

2 pints cherry tomatoes (approximately 48)

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 bleu 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 ½ tablespoon of the chilled Lemon-Bleu Stuffing using a pastry bag or spoon.

 Note: You may use the stuffing a gourmet appetizer on toasted slices of a French baguette topped with small cooked shrimp. 

Makes 24 Tablespoons of Stuffing for 48 Tomatoes

Special Thanks:  Nielsen-Massey