Blue Cheese Stuffed Cherry Tomatoes
1 pint cherry tomatoes
2 (3 ounce) packages cream cheese, softened
1/2 cup crumbled blue cheese
2 tablespoons sour cream
2 tablespoons finely chopped celery
1 tablespoon finely chopped onions
3/4 cup finely chopped walnuts or pecans
Cut off tomato tops to make caps. Scoop out pulp from caps and bottoms.
Beat cream cheese, blue cheese and sour cream in bowl until well blended. Add celery onion and nuts; mix well.
Spoon or pipe into tomato shells, mounding slightly. Replace tomato caps; secure with toothpicks.
Chill in refrigertor.
Garnish with parsley, if desired