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Filed under: Appetizers, Appetizers - Cold.

Description:
1 cup of cream cheese is enough to fill 30 vegetables.

Ingredients:
Cream Cheese Filling:
8 oz. package cream cheese, softened
1 teaspoon dried basil leaves
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
1/2 teaspoon garlic powder
1/2 teaspoon granulated sugar
1 tablespoon grated Parmesan Cheese

1 pint firm cherry tomatoes (15)
2 medium firm cucumbers (15 slices)

Directions:
In a mixing bowl, whisk together all the filling ingredients. Set aside.

Score the sides of a cucumber and cut into 1-inch thick rounds. Slice off the tops of the cherry tomatoes with a serrated knife and scoop out the insides with a melon baller. Scoop out seeds of cucumber with a melon baller, but do not cut all the way through. Fill a pastry bag, fitted with a star tip, with the cream cheese. OR- fill a resealable freezer bag with cream cheese and snip off a small hole in the corner.
Fill cavity of tomatoes and cucumbers with a dollop of the cream cheese mixture. Garnish with a small sprig of fresh dill. Cover and refrigerate or serve immediately.

Recipe Provided By:
Berry Patch B&B
Lebanon, PA

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Lebanon Bed and Breakfast Inns