Lemon-Bleu Stuffed Tomatoes 2 tablespoons dry white wine 2 teaspoons finely minced shallots 8 ounces cream cheese, softened 1 teaspoon finely minced garlic 1/2 teaspoon Nielsen-Massey Pure Lemon Extract 1/8 teaspoon white pepper 1/4 teaspoon cayenne pepper (optional) 5 ounces bleu cheese crumbles 2 pints cherry tomatoes (approximately 48) Combine the wine and shallots in a small bowl. Let stand. Combine the cream cheese, garlic, lemon extract, white pepper, cayenne pepper and shallot mixture in a mixing bowl. Beat until well blended using an electric mixer. Fold in the bleu cheese with a wooden spoon. Chill, covered, in the refrigerator. Rinse the cherry tomatoes. Remove the tops by slicing a small amount off each tomato. Scoop out the seeds with a small measuring spoon. Cut a small slice off the bottom of each tomato so it will stand upright when plated. Fill each tomato with 1/2 tablespoon of the chilled Lemon-Bleu Stuffing, using a pastry bag or spoon. Note: You may use the stuffing as a gourmet appetizer on toasted slices of a French baguette topped with small cooked shrimp. Makes 24 tablespoons of stuffing for 48 tomatoes Oranges, lemons and almonds all originated in Asia, but are now grown the world over for their flavor and aroma. The biggest almond producer is California.

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