Tomatoes stuffed with roquefort
Ingredients: (~20 cherry tomatoes)
100 g roquefort
20 small round tomatoes
100 g cream cheese
Mix the roquefort crumbled with the cream cheese, add some pepper and mix well (mash with a fork).
Use only very little salt as the Roquefort is already quite salty.
Cut off a hat from the top part of the tomatoes. Empty them with a small spoon or if too small, the spoon handle. Place them face down on absorbing paper for a few minutes. Fill the tomatoes with the mix. Place for 1/2 h in the fridge.
Serve as appetizer.