Shelly's Recipe

CHEESE STUFFED BABY VEGETABLES

Category: Cold

1/3 cup ricotta cheese
2 tbsp softened cream cheese
2 tbsp finely shredded radish
1 tbsp snipped fresh chives
1/2 tsp dried thyme, basil and dill weed
1/8 tsp onion salt
20-24 cherry tomatoes and/or 10-12 baby summer squash like zucchini or patty pan squash
Fresh herbs for garnish

Filling: Mix together ingredients except vegetables. Mix well. Set aside.

Slice a thin layer off top of each tomato. Using a small spoon, carefully scoop out and discard pulp. Invert tomatoes onto paper towels to drain.

If using squash, cut in half lengthwise for zucchini or horizontally for patty pan. Scoop out pulp and invert as for tomatoes. Stuff vegetables with filling.

Serve immediately or chill until serving time.

NOTE: To make ahead, prepare filling and stuff vegetables as directed. Arrange on plat and cover. Chill up to 2 hours.