• 2 tablespoons dry white wine
  • 2 teaspoons finely minced shallots
  • 8 ounces cream cheese, softened
  • 1 teaspoon finely minced garlic
  • 1/2 teaspoon Nielsen-Massey Pure Lemon Extract
  • 1/8 teaspoon white pepper
  • 1/4 cayenne pepper (optional)
  • 5 ounces blue cheese crumbles
  • 2 pints cherry tomatoes (approximately 48)


  1. Combine the wine and shallots in a small bowl. Let stand.
  2. Combine the cream cheese, garlic, lemon extract, white pepper, cayenne pepper and shallot mixture in a mixing bowl. Beat until well blended using an electric mixer. Fold in the blue cheese with a wooden spoon. Chill, covered, in the refrigerator.
  3. Rinse the cherry tomatoes. Remove the tops by slicing a small amount off each tomato. Scoop out the seeds with a small measuring spoon. Cut a small slice off the bottom of each tomato so it will stand upright when plated. Fill each tomato with 1/2 tablespoon of the chilled Lemon-Bleu Stuffing, using a pastry bag or spoon.

Makes 28 tablespoons of stuffing for 48 tomatoes

You may use the stuffing as a gourmet appetizer on toasted slices of a French baguette topped with small cooked shrimp.

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