Stuffed Tomatoes

• 1 brick (8 oz.) cream cheese
• ½ cup finely chopped black olives
• ½ cup finely chopped pimentos
• ½ cup finely chopped parsley
• 2 dozen cherry tomatoes, halved, with the seeds scooped out

Mix the cream cheese, olives, pimentos and half of the parsley together in a mixing bowl. Reserve half of the parsley for garnish. Stuff each of the tomato halves with the cream cheese mixture and top with a sprinkling of the reserved parsley. Arrange on a platter and decorate with additional parsley sprigs.

• Yields: 12 servings
• Preparation Time: 30 minutes