CHERRY TOMATOES WITH ROASTED GARLIC FILLING
Ingredients:
6 oz. head of garlic, outer husk removed, 1/4" trimmed from stem
1 T. olive oil
30 cherry tomatoes
6 oz. cream cheese
1 tsp. lemon juice
Fresh basil, for garnish
In foil lined baking dish, drizzle garlic with oil, bake covered loosely
at 325 degrees for 1 1/4 hours, until pulp is very soft. Let cool;
squeeze pulp from cloves into bowls and let cool. Mash pulp until
smooth, should be about 1/4 cup purée. Cut thin slice from bottom
of each tomato so it stands upright. Scoop out flesh and seeds
from stem end. Sprinkle insides with salt, invert on racks to drain
30 minutes.
Whisk cream cheese, lemon juice, garlic purée, and salt and
pepper (to taste) until smooth. Using pastry bag fitted with small
star tip, pipe into tomato shells. Garnish with basil.
B-man 