Feta Stuffed Campari Tomatoes

Campari tomatoes are my favorite. They are the least "grainy" of all tomatoes, juicy and a perfect size.  This dish is similar to something I've eating at Jackson's.  They serve campari tomatoes stuffed with blue cheese as a side dish.  My version uses feta.

*10 Campari tomatoes *8 oz. Feta cheese *2 Tablespoons cream cheese *Dried parsley *1 Sprinkle garlic powder *1 Tablespoon olive oil

1. Pour feta cheese into a bowl, then work cream cheese into the feta with a fork, incorporating the cheeses thoroughly.  The cream cheese helps lighten the taste as well as bind the mixture.

2. Add two pinches or half a teaspoon of dried parsley and a sprinkle of garlic powder, mix with your fork again.

3. Add olive oil and mix thoroughly, too much olive oil will over power the flavor of the feta so be careful.  Less is more.  Place the mixture in the freezer to chill.

4. Slice the tops off your tomatoes and completely remove the inside meat and seeds of the tomato with a small spoon or melon baller. 

5. Take the cheese mixture from the freezer and fill each tomato using a spoon. Pack lightly. Add a sprinkle of parsley to the top of each and serve.