Ingredients

36 whole cherry tomatoes

8 oz cream cheese, softened

1 tbsp dry Italian salad dressing mix

2 tbsp milk

3 tbsp parsley, chopped

Preparation

Place tomatoes, stem side down, on cutting board.

Make an “X” cut to within ¼ inch of bottom of each tomato.

Carefully spread to open.

In small bowl, combine cream cheese, dressing mix and milk. Blend well.

Fill each tomato with heaping ½ teaspoon of cream cheese mix (or fit a pastry bag with a large star tip and pipe into cherries). Sprinkle tops with chopped parsley.

Refrigerate up to 6 hours before serving.