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Stuffed tomatoes #6

Bright and eye-catching, stuffed tomatoes make an attractive addition to an hors d'oeuvre tray.

ingredients

serves 4 as a starter
4 large firm tomatoes, skinned
100 g (4 oz) cream cheese
2 tbsp fresh double cream
1 small bunch of spring onions, topped, tailed and finely chopped
Salt and freshly groundblack pepper

for the dressing:

3 tbsp salad oil
1 tbsp wine vinegar
1/4 tsp spoon dry mustard
1 tsp spoon sugar

method

1. Slice the tops off the tomatoes and reserve. Scoop out the seeds and core and discard. Blend together the cheese and cream and fold in the chopped onions. Season well.

2. Spoon the filling into the tomato cases, piling it up, and replace the tops on a slant.

3. To make dressing, beat the oil and vinegar together in a bowl with a fork, then beat in the mustard and sugar. Spoon the dressing over the tomatoes and chill in the refrigerator for at least 30 minutes before serving.

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