Combine the parsley, sweet pepper, cream cheese, yellow pepper and fresh seasoning and set on the side. Wash properly the cherry tomatoes but carefully not removing the stem. With a sharp knife cut the top and bottom of the cherry tomato leave the lid on the side as this will be used at a later stage. In a piping bag put the cream cheese mixture and pipe on the top of the tomato, once done put the lid back on and drizzle with olive oil and cracked peppers.
Serves 6Email this Recipe Back to Tosca Restaurant - Jean Paul, Annette and Jonathan