Directions Edit

  1. Put cottage cheese and goat cheese in food processor fitted with steel blade, and purée until smooth.
  2. Add yogurt, and process 1 to 2 minutes more, or until very smooth.
  3. Scrape into bowl, and stir in herbs, salt and pepper. Set aside.
  4. Cut off thin slice from top of each cherry tomato.
  5. Using small spoon, scoop out seeds and flesh from centers.
  6. Lightly salt insides of tomatoes, and invert on rack set in sink. Drain 5 to 10 minutes.
  7. Spoon herbed cheese into each tomato, garnish with dill sprig and serve, or refrigerate until serving time.

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