Tomatoes with Marinated Cream Cheese
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This is great as a salad, but we love it with Italian bread as a first course.
INGREDIENTS
1 (8-ounce) package cream cheese, chilled
6 tablespoons vegetable oil
1/4 cup red wine vinegar
1 tablespoon finely chopped fresh dill OR fresh cilantro
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 clove garlic, finely chopped
1/4 cup sliced pimiento-stuffed green olives
2 teaspoons finely chopped pickled jalapeno peppers, optional
4 ripe tomatoes (1-1/2 pounds)
6 green onions, cut into 6-inch lengths and cut lengthwise into thin julienne stripsCut the cream cheese into 1/2-inch cubes. Return the cream cheese to the refrigerator while preparing the dressing.
Whisk together the oil, vinegar, dill or cilantro, salt, pepper, and garlic in a large bowl. Stir in the olives and, if you wish, the jalapeno peppers. Add the cream cheese and toss gently to coat the cheese evenly. Cover the bowl and chill the mixture, stirring occasionally, for at least 1 hour.
Core the tomatoes and cut them into 1/2-inch wedges. Sprinkle half the green onion over a serving platter. Arrange the tomatoes on top. Sprinkle the remaining green onion over the tomatoes. Spoon the cream cheese over the top. Pour the dressing over all.
Makes 4 generous servings