Recipes:
## Stuffed Cherry Tomatoes
### INGREDIENTS
* 2 cups (1 pint) cherry tomatoes
* 1 (3-ounce) package cream cheese
* 2 tablespoons fresh lemon juice
* 1/4 cup grated Parmesan cheese
* 1/4 cup sunflower seeds
* 3/4 cup chopped fresh parsley
* 1/3 cup chopped fresh basil **or** 2 tablespoons dried basil
* 2 cloves garlic, crushed
**SERVES:** 6
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### MAKE AHEAD
The stuffing for the tomatoes can be made **up to 12 hours ahead**. Refrigerate, covered, until ready to use.
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### VARIATION
For a great flavor combination, add **2 tablespoons crumbled feta cheese** to the cream cheese in step 2.
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### DIRECTIONS
**1.** Cut **1/4 inch** off top of each tomato. Scoop out pulp. Drain tomatoes upside down on paper towels.
**2.** Meanwhile, beat cream cheese and lemon juice in a small bowl until smooth, about **2 minutes**.
**3.** Combine Parmesan, sunflower seeds, parsley, basil and garlic in a blender. Process until well blended but slightly chunky. Add to cream cheese mixture; mix well.
**4.** Spoon cream cheese mixture into tomatoes. Chill before serving.
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### Make It Quicker
Use a small spoon to quickly scoop out the tomato pulp.
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