- 1 pt. cherry tomatoes
- 1/4 c. blue cheese, crumbled
- 1 tbsp. jarred chopped pimentos, drained
- 2 teaspoons finely chopped shallots
- 1 tsp. chipotle-flavored hot sauce
Slice tomatoes in half. Using a small melon ball spoon or sharp knife, scoop out and discard seeds and membranes from inside of each tomato.
In a medium bowl, slightly mash blue cheese, pimentos, shallots and hot sauce, stirring to combine. Fill insides of tomatoes with blue cheese mixture and place on a decorative platter to serve.