Shelly's Recipe

* STUFFED SNOW PEAS AND CHERRY TOMATOES*

Category: Cold

Rondle, Allouette, or Boursin cheese
Snow peas
Cherry tomatoes

You’ll need about 1/2 to 1 tsp of cheese per bite. So plan accordingly. String the peas and blanch them in boiling water for 30 seconds then run under cold water to stop the cooking. Slit them open on one side. Put the cheese into a pastry bag and squirt into the peas, or you can spoon it in but that takes awhile.

For the tomatoes, take a sharp knife and cut out the center to form inch cupsinch . Turn them up side down on paper towels to drain for 30 minutes. Pipe or spoon some of the cheese into the tomatoes.

Sprinkle the tomatoes with lemon pepper. You then can arrange them on a silver platter. It is pretty to form a tree with the tomatoes and have the snow peas stick out the sides.