Two 1-pint baskets cherry tomatoes
\n3\/4 C. crumbled blue cheese
\n3 ounces nonfat cream cheese
\n2 tsp. minced fresh thyme, or 1 tsp. dried
\nFresh thyme sprigs (optional)<\/p>\n
Slice 1\/4″ off the bottom of each tomato, reserving the bottoms. In a small bowl, combine the cheeses and thyme. Dab about 1\/2 tsp. of the mixture on the cut edge of each tomato. Cover each with a tomato bottom. Arrange the tomatoes upside-down (the “dimples” on the stem end will keep them upright) on a large serving tray and garnish with the thyme sprigs (if using). Serve at once, or refrigerate, covered, up to 2 hours (let stand at room temperature 30 minutes before serving).<\/p>\n
Yield: 8 servings
\nCalories: 72
\nFat: 4g
\nFiber: 1g<\/p>\n","protected":false},"excerpt":{"rendered":"
Two 1-pint baskets cherry tomatoes 3\/4 C. crumbled blue cheese 3 ounces nonfat cream cheese 2 tsp. minced fresh thyme, or 1 tsp. dried Fresh thyme sprigs (optional) Slice 1\/4″ off the bottom of each tomato, reserving the bottoms. In a small bowl, combine the cheeses and thyme. Dab about 1\/2 tsp. of the mixture on the cut edge of each tomato. Cover each with a tomato bottom. Arrange the tomatoes upside-down (the “dimples” on the stem end will keep…<\/p>\n