Preparation:
Wash tomatoes thoroughly. Cut a thin slice from top of each tomato;
carefully
scoop out pulp, leaving the shells intact. Reserve pulp for other uses.
Invert shells to drain 30 minutes.
Combine next 4 ingredients in a mixing bowl; beat at low speed of an
electric
mixer until smooth. Spoon cream cheese mixture into tomato shells, and
garnish each with parsley. |
