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Source: Campbell's Recipes
Tagged With: 24 pieces
Tomato Jewels
Impress your guests with these bite-sized appetizers that pack a whole lot of flavor...cherry tomatoes stuffed with a cheesy-herb filling then tucked into a puff pastry crust.  Absolutely delicious!
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Serves: 24 pieces
Prep Time: 40 minutes
Cook Time: 12 minutes
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4 ounces goat cheese, softened
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
1 tablespoon grated Parmesan cheese
1/2 teaspoon cracked black pepper
1/2 teaspoon grated lemon zest
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
24 cherry tomato

Heat the oven to 400°F.  Stir the goat cheese, parsley, chives, Parmesan cheese, black pepper and lemon zest in a medium bowl. 

Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 10-inch square.  Cut into 4 (2 1/2-inch) strips.  Cut each strip into 6 (3x3x3-inch) triangles.  Discard any remaining pastry.  Press the pastry triangles into the bottoms and up the sides of 24 (1 1/2-inch) mini muffin-pan cups.

Bake for 7 minutes.

Cut slits in the tops of the tomatoes and scoop out the seeds.  Spoon about 1 1/2 teaspoons cheese mixture into each tomato.  Place the tomatoes in the center of the warm pastries and press down lightly.

Bake for 5 minutes or until the pastries are golden brown.

For Sweet Berry Jewels: Stir 1 cup whipped cream cheese, 3 tablespoons confectioners' sugar, 1/2 teaspoon vanilla extract and 1/2 teaspoon lemon zest in a medium bowl.  Prepare the pastry sheet as directed above but bake the unfilled pastries for 12 minutes or until golden brown.  Let the pastries cool in the pans on wire racks for 10 minutes.  Spoon about 1 1/2 teaspoons cream cheese mixture into each pastry.  Top each with 1 fresh raspberry or blackberry.

Time-Saving: Save time by substituting about 3/4 cup garlic & herb spreadable cheese, softened, for the goat cheese, parsley and chives.

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