Try this Cherry Tomatoes with Roasted Garlic Filling recipe, or contribute your own.
Suggest a better descriptionIn a foil-lined baking dish drizzle the garlic with the oil, bake it, covered loosely with foil, in the middle of a preheated 325F. oven for 1 1/4 hours, or until the pulp is very soft, and let it cool until it can be easily handled. Squeeze the pulp from the cloves into a bowl and let it cool. Mash the pulp until it is smooth (there should be about 1/4 cup puree.) Using a serrated knife, on a work surface cut a thin slice from the bottom of each tomato so that it stands upright. Cut off a thin slice from each stem end and with a small melon-ball cutter scoop out the flesh and seeds carefully, forming tomato shells. Sprinkle the insides of the tomato shells with salt, invert the tomatoes on racks set over paper towels, and let them drain for 30 minutes. In a bowl whisk together the cream cheese, the lemon juice, the garlic puree, and salt and pepper to taste until the filling is smooth. Using a pastry bag fitted with a small star tip, pipe the filling into the tomato shells. Garnish the filled shells with basil. Makes about 30 hors doeuvres. Gourmet June 1992
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Serving Size: 1 Serving (3201g) | ||
Recipe Makes: 1 | ||
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Calories: 9644 | ||
Calories from Fat: 8430 (87%) | ||
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Amt Per Serving | % DV | |
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Total Fat 936.7g | 1249 % | |
Saturated Fat 525.7g | 2629 % | |
Monounsaturated Fat 237.2g | ||
Polyunsanturated Fat 40.1g | ||
Cholesterol 2993.7mg | 921 % | |
Sodium 8779.9mg | 303 % | |
Potassium 5152.5mg | 136 % | |
Total Carbohydrate 178.7g | 53 % | |
Dietary Fiber 7.2g | 29 % | |
Sugars, other 171.5g | ||
Protein 174.8g | 250 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 9644
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