Rosemary and Black Pepper Bousin Stuffed Tomatoes

• 1 lb small Campari tomatoes
• 5 14 ounces black pepper flavored boursin cheese, softened
• 2 tablespoons sour cream
• 4 teaspoons finely chopped fresh rosemary
• fresh rosemary sprig

1. Using a serrated knife, cut a thin slice from bottoms of tomatoes.
2. Cut a thin slice from tops of tomatoes.
3. Using a melon baller or spoon, remove and discard pulp, leaving shells intact.
4. Invert tomato shells onto paper towels; drain for 10 minutes.
5. In a small bowl, combine cheese, sour cream, and chopped rosemary.
6. Spoon or pipe cheese mixture into tomatoes.
7. Ganish with fresh rosemary sprigs, if desired.

tomatoes, black pepper, sour cream, fresh rosemary, rosemary sprig

Taken from www.food.com/recipe/rosemary-and-black-pepper-bousin-stuffed-tomatoes-450472 (may not work)