Even in such a small serving, the flavors are balanced perfectly with sweet, hot peppers and rich blue cheese and pecans. These stuffed cherry peppers also have great texture variety from creamy ...

Make the buttermilk blue cheese dressing: In a small bowl ... In a small bowl, gently toss cherry tomatoes with a drizzle of oil, a squeeze of lemon juice and a generous pinch each of salt ...

Cherry tomatoes ... These little stuffed tomatoes make quite the pretty picture perched on a white plate. The pesto gets its bright flavor from the basil, with the cheese and pine nuts acting ...

Then whisk in the oil. Pour the dressing over the shallots and tomatoes. Garnish the salad with crumbled blue cheese and parsley. Let stand at least 1 hour (or up to 2 hours) before serving.

You'll be crumbling blue cheese into that just before serving ... bit and then divide it onto two plates. Then add as many cherry tomatoes as you like and cook those along to blister up a little ...

Even in such a small serving, the flavors are balanced perfectly with sweet, hot peppers and rich blue cheese and pecans. These stuffed cherry peppers also have great texture variety from creamy ...