- 20 cherry tomatoes
- 1 pound cream cheese
- 1 tablespoon fresh dill, finely chopped
- 2 tablespoons green onions, finely chopped
- 20 fresh parsley leaves
- 20 halves black olives
- 1/2 teaspoon salt
- pepper to taste (optional)
Cut a small lid from the top of each cherry tomato. Scoop the tomatoes carefully. You can use a tea spoon for that.
In a bowl, mix together the cream cheese, dill, green onion, salt and pepper. Put the mixture into a decorating bag. If you don’t have a decorating bag, just use any clean plastic bag and cut one of the corners to allow the mixture to come out. Fill the cherry tomatoes one by one. Decorate them with a parsley leaf and with half black olive each. You can use other foods for decorating: red bell pepper, capers, pickled beetroot or even chopped ham or bacon.