Mascarpone-Stuffed Tomatoes 

Mascarpone-Stuffed Tomatoes 

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Mascarpone-Stuffed Tomatoes 

25 MIN
24 hors-d'oeuvres



Mascarpone Cream


  1. Cut off the tomato caps. Cut a thin slice at the base of the tomatoes so they can sit upright on the plate. Remove the flesh with a melon baller. Set aside. 


  1. In a bowl, combine all the ingredients. Set aside. 

Mascarpone Cream

  1. In a bowl, beat the cheese and cream with an electric mixer until the mixture forms stiff peaks. Season with salt and pepper. Set aside.
  2. With a small spoon, spread the tapenade at the bottom of the tomatoes. With a pastry bag fitted with small star tip, stuff the tomatoes with the mascarpone cream. Garnish with a basil leaf.

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Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.