- 18 cherry tomatoes
- 1/2 cup chopped radishes
- 2 tablespoons chopped almonds, toasted
- 2 tablespoons mayonnaise
- 1 tablespoon minced fresh parsley
- 1 teaspoon grated onion
- Cut a thin slice off the top of each tomato. Scoop out and discard pulp; invert tomatoes onto paper towels to drain. In a small bowl, combine the remaining ingredients. Spoon into tomatoes. Refrigerate until serving. Yield: 1-1/2 dozen.
Originally published as Radish-Stuffed Cherry Tomatoes in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p28
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