- 1 cup vegan cream cheese (bought or home-made)
- 1/3 cup mixed nuts, chopped
- 1 tsp. white miso
- nutmeg (optional)
- Tabasco (optional)
- salt and pepper to taste
- 1 pint cherry tomatoes
- parsley, coriander and basil as optional garnish
Remove the top of the cherry tomato and remove the seeds and inner parts of the tomato. You can use a melon baller, a grapefruit spoon or a small demitasse spoon.
Using a knife, pierce the bottom of the tomato slightly, so that it will remain sitting upright and not roll over.
Chop the nuts, and mix the cream cheese and nut filling. Fill the cherry tomatoes with the cream cheese nut mixture. Sprinkle a few chopped herbs and optionally a small basil leaf.