These colorful little appetizers pair quite well with an evening barbecue or a holiday feast. Be sure to make plenty; they are bound to disappear in a hurry. SERVES 4
• 12 cherry tomatoes
• ¼ cup minced scallions
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 tablespoon minced garlic
• ½ cup finely chopped spinach
• 1 tablespoon extra virgin olive oil
• ½ cup chopped fresh cilantro
1. Slice off stems and tops of each tomato. Using a small melon ball scoop, remove seeds from tomatoes, leaving them hollowed.
2. In a small bowl, combine scallions, basil, oregano, garlic, and spinach. Heat oil in a small skillet over medium flame. Add mixture and sauté for two minutes, stirring constantly.
3. Remove from heat and cool for ten minutes. Spoon into tomatoes and garnish with fresh cilantro.
